-Waldine Van Geffen VGHC42A
4 Chicken breast halves, skin, bone
2 tbsp Olive oil
1 Onion, chopped
3 cl Garlic, minced
1 Red bell pepper, cut strips
1 1/2 oz Sun-dried tomato halves, no oil
1 1/2 cup Dry white wine
1/3 cup Pitted ripe olives, sliced
1 Lemon, sliced
1 1/2 tsp Cinnamon
1 tsp Honey
Salt and pepper
Parsley, chopped, garnish
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In large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once. Add onion, garlic and red pepper. Saute, stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into 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 slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired. Source: Sonoma Sun-Dried Tomatoes (wrv)
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