1tablespoon fresh oregano, snipped or 1teaspoondried oregano, crushed
1/8 teaspoonground red pepper
1/2 cup dry white wine or 1/2 cupchicken broth
1cupchicken broth
1mediumsweet green pepper, cut into strips
1mediumsweet red pepper, cut into strips
Directions
Sprinkle chicken with salt and pepper.
Lightly coat a nonstick skillet with nonstick cooking spray.
Cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat.
Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet.
Sprinkle with ground red pepper.
Add the wine and the cup broth.
Simmer, covered, for 15 minutes.
Add the remaining tomato and the sweet peppers.
Cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
Transfer the chicken and vegetables to a platter.
Garnish with remaining lemon slices.
Reviews
“Hey! I am so glad that I was finally able to make this! It was the very first recipe I ever added to my cookbook! Well, I chose a good one because this was delicious, and so easy to prepare. I used 2 pounds of boneless, skinless chicken breasts. For the parsley, I had to use dried parsley flakes (a proportional amount). Since I did use the “maximum” amount of chicken, I put a little bit more of each seasoning and spice into the dish so to not lose any flavor. To cut cooking time, I cooked the green and red peppers in 1/4 cup or so of chicken broth in the microwave for a little while. When everything was finished, I sprinkled the chicken breasts with some salt and pepper. It was great! Thank you so much for sharing!”
