Friday, May 30, 2008

Italian Chicken

4 skinless, boneless chicken breasts (about 1 pound total)
2 tbl olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
3 large tomatoes, coarsely chopped
1/4 c Greek black olives or ripe olives, pitted and sliced
1 tbl capers, drained
1/4 tsp salt
1/8 tsp pepper
1/4 cup dry red wine or chicken broth
2 tsp cornstarch
1/4 chopped fresh basil
2 c hot cooked couscous

In a large skillet heat 1 tbl of the olive oil over medium-high heat. Add chicken, cook for 4-5 minutes on each side or until tender and no longer pink. Remove from pan and keep warm.

For sauce, add the remaining olive oil and onion. Cook until translucent. Add the garlic and cook for 1-2 minutes. Add the tomatoes, olives, capers and salt & pepper. Bring to a boil, reduce heat. Simmer, covered for 3 minutes. Stir together the wine or broth and cornstarch. Add to the pan. Cook and stir until thickened and bubbly. Stir in basil. Pour sauce over chicken and serve with couscous.

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