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  • Chicken Saute With Olives And Plum Tomatoes

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    Chicken Saute With Olives And Plum Tomatoes
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 Tbsp. extra virgin olive oil
    • 2 x boneless skinless chicken breast halves (6 ounce ea) Salt to taste Freshly-grnd black pepper to taste
    • 3 Tbsp. minced fresh marjoram
    • 1 x yellow bell pepper thinly sliced
    • 5 x garlic cloves chopped
    • 1 1/2 c. diced seeded plum tomatoes
    • 1/4 c. coarsely-minced pitted Kalamata or possibly other brine-cured black olives

    Directions

    1. Heat 1 1/2 Tbsp. oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 Tbsp. marjoram. Add in to skillet; saute/fry till golden brown, about 4 min per side. Transfer chicken to plate.
    2. Add in 1 Tbsp. oil to skillet. Add in bell pepper; saute/fry 2 min. Add in garlic; saute/fry 1 minute. Add in tomatoes; saute/fry till juices are released, about 3 min. Stir in olives and 2 Tbsp. marjoram.
    3. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer till chicken is cooked through, about 2 min. Season with salt and pepper.
    4. This recipe yields 2 servings;
    5. can be doubled.
    6. Comments: Spoon some of the sauce over noodles which have been tossed with Parmesan cheese; serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond cookies and grapes are a simple finale.

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