skinless, boneless chicken breast halves (about 1 pound total)
tablespoons olive oil
large onion, halved and thinly sliced
cloves garlic, minced
large tomatoes, coarsely chopped
cup Greek black olives or ripe olives, pitted and sliced
tablespoon capers, drained
cup dry red wine or reduced-sodium chicken broth
cup snipped fresh basil
cups hot cooked couscous
- Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.
- For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve with couscous. Makes 4 servings.
Nutrition Facts(Italian Chicken)
- Per serving:
- 319 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 59 mg chol.,
- 289 mg sodium,
- 32 g carb.,
- 7 g fiber,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet