Chicken with Rosemary and Red Bell Peppers

Prep Time: 5 Minutes

Cook Time: 45 Minutes

Ready In: 50 Minutes

Servings: 6

Ingredients:

1 1/2 pound(s) boneless skinless chicken breast halves

1/2 teaspoon(s) sea salt

1/4 teaspoon(s) coarsely ground black pepper

1 tablespoon(s) olive oil

1/4 cup(s) coarsely chopped pancetta

2 red bell peppers, cut into short, thin strips (about 2 cups)

1/2 cup(s) thinly sliced shallots

2 tablespoon(s) grated lemon peel

2 teaspoon(s) garlic powder

2 teaspoon(s) crushed rosemary

1/2 cup(s) dry white wine

1 cup(s) chicken broth

4 teaspoon(s) flour

1/4 cup(s) pitted green olives, quartered

Directions:

1. SEASON chicken with sea salt and pepper. Heat oil in skillet on medium-high heat. Add chicken; cook 5 minutes of until browned on both sides. Remove from skillet. Add pancetta, cook 2 minutes or until crisp. Remove from skillet.
2. STIR bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 minutes or until vegetables are tender. Stir in wine. Reduce heat to low; simmer 2 minutes or until reduced by half.
3. MIX broth and flour. Add to skillet. Bring to boil. Return chicken to skillet; cover. Simmer 8 minutes or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with orzo, if desired.

By RecipeOfHealth.com