Greek Chicken Breasts Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Skinless, boneless chicken
-tomatoes, seeded and
-breast halves,
Coarsely chopped,
1 tbsp: Olive oil,
1/2 tsp: Dried basil,
Freshly ground pepper, to
1/2 tsp: Dried marjoram,
-taste,
1/2 cup: Pitted, sliced black olives
1/2 cup: Dry red wine,
1/4 cup: Minced fresh parsley,
4: Fresh or canned plum,
Directions:
Heat the olive oil in a large skillet over medium heat. Add the
chicken and cook for 5 minutes until golden, turning once. Add more
oil if necessary. Stir in the remaining ingredients except the
olives and parsley. Bring to a boil; reduce the heat to low, cover,
and simmer for 20 to 25 minutes or until the chicken is almost cooked
through. Uncover and increase the heat to medium-high. Cook for an
additional 5 minutes or until the liquid is reduced by one-third.
Stir in the olives and parsley and heat through.
Makes 4 servings.
[Sherrie Ruhl, The Baltimore Sun; JAn 29, 1992]
Posted by Fred Peters.
Source from luhu.jp
chicken and cook for 5 minutes until golden, turning once. Add more
oil if necessary. Stir in the remaining ingredients except the
olives and parsley. Bring to a boil; reduce the heat to low, cover,
and simmer for 20 to 25 minutes or until the chicken is almost cooked
through. Uncover and increase the heat to medium-high. Cook for an
additional 5 minutes or until the liquid is reduced by one-third.
Stir in the olives and parsley and heat through.
Makes 4 servings.
[Sherrie Ruhl, The Baltimore Sun; JAn 29, 1992]
Posted by Fred Peters.
Source from luhu.jp
Tags
Poultry