Oregano Chicken & Vegetables |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 -2 lb meaty chicken piece, skinned |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
nonstick cooking spray |
1 clove garlic, minced |
1 lemon, thinly sliced |
1 large tomato, peeled and chopped |
1/4 cup pitted ripe olives |
1/2 cup onion, chopped |
1/4 cup fresh parsley, snipped |
1 tablespoon fresh oregano, snipped or 1 teaspoon dried oregano, crushed |
1/8 teaspoon ground red pepper |
1/2 cup dry white wine or 1/2 cup chicken broth |
1 cup chicken broth |
1 medium sweet green pepper, cut into strips |
1 medium sweet red pepper, cut into strips |
Directions:
1. Sprinkle chicken with salt and pepper.
2. Lightly coat a nonstick skillet with nonstick cooking spray.
3. Cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat.
4. Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet.
5. Sprinkle with ground red pepper.
6. Add the wine and the cup broth.
7. Simmer, covered, for 15 minutes.
8. Add the remaining tomato and the sweet peppers.
9. Cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
10. Transfer the chicken and vegetables to a platter.
11. Garnish with remaining lemon slices.
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