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4 skinned chicken breast halves
In large skillet over medium heat, sauté chicken breasts in oil about 5 minutes, turning once.
Add onion, garlic, and red pepper. Sauté, stirring often, about 4 minutes or until onion is limp. Stir tomatoes in skillet with remaining ingredients except parsley.
Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until chicken is tender and sauce is reduced slightly. Sprinkle with chopped parsley.
Serve as is or over rice (not for Pesach).
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2 tablespoons olive oil
1 chopped medium onion
3 cloves minced garlic
1 red bell pepper, cut into strips
1 cup dried tomato halves
1-1/2 cups dry white wine
1/3 cup sliced ripe pitted olives
1 sliced lemon
1-1/2 teaspoons cinnamon
1 teaspoon honey
Salt and pepper to taste
Chopped parsley for garnish
Another one from "Making & Using Dried Foods," by Phyllis Hobson. I have made a dish remarkably like this before, but without the olives, using green pepper, and using chicken stock in place of the wine. It was extremely good. I dislike olives, but for those who like them I think they're a good addition to the dish. (I also served it over egg noodles instead of rice, which is a matter of personal taste.)