Chicken With Onions, Olives and Capers |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Cut this out of our local newspaper eons ago and finally got around to trying it. I loved the fact that the author made it so simple to follow with approximate times for each step so that even the newest cooks could attempt it. Medium high seemed too high on my gas range and everything was cooking too quickly so I went to medium. Other than that, it was easy to follow. We really enjoyed the flavor because we love olives and capers. Next time I'm going to try adding some artichoke hearts! Ingredients:
1 tablespoon olive oil |
4 garlic cloves, minced |
1 slice bacon, chopped |
4 boneless skinless chicken breast halves |
1 small onion, thinly sliced |
1/4 cup white wine |
1/4 cup chicken broth |
1/2 cup green olives (with pimentos, chopped) |
1 tablespoon capers |
fresh ground pepper |
Directions:
1. Heat the olive oil in a large skillet over medium high heat.
2. Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
3. Add the chicken and cook until browned, about 3 minutes per side.
4. Remove chicken to a warm platter and set aside.
5. Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
6. Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
7. Add the chicken broth and cook until reduced slightly (about 3 minutes).
8. Return the chicken to the pan and turn to coat with the sauce.
9. Add the olives and the capers.
10. Reduce heat to simmer and cook to combine flavors (about 2 minutes).
11. Season with pepper to taste.
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