Ingredients
4
boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4
cups dry white wine or chicken broth (from 32-oz carton)
2
medium red bell peppers, sliced
6
Kalamata olives (2 oz), pitted, chopped
3
cloves garlic, finely chopped
1/2
cup frozen small whole onions
1
tablespoon Italian seasoning
2
cups hot cooked rice
Preparation
Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.
