Tuesday, June 29, 2010

Zesty Chicken with Shallots, Capers and Olives

From the book Weight Watchers: Make It in Minutes: Easy Recipes in 15,20,and 30 Minutes
  • 1 pound thin-sliced skinless boneless chicken breasts
  • 1 teaspoon dried rosemary, crumbled
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 teaspoons olive oil
  • 2 shallots, chopped
  • 1 garlic clove, minced
  • 3 tablespoons cider vinegar
  • ¼ cup dry white wine
  • 1 (14 ½ ounce) can dried tomatoes, with their juice
  • 5 kalamata olives, pitted and chopped
  • 1 tablespoon capers, drained
  • ¼ cup chopped fresh basil


  1. Sprinkle the chicken with rosemary, salt and pepper.
  2. Heat the oil in a large nonstick skillet over medium-high heat.
  3. Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate.
  4. Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds.
  5. Add the wine, tomatoes, olives, and capers.
  6. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes.
  7. Stir in the basil.
  8. Return the chicken to the skillet and cook about 1 minute longer to heat through.

Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.


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