Another healthy and wonderfully tasty dish!
1 lb boneless skinless chicken breast, cut into strips
salt and pepper, to taste
olive oil
1 cup chopped onion
1/2 cup chopped each red and green bell pepper
2 cloves garlic, minced
1/2 teaspoon each marjoram and thyme, rubbed
handful green olives
1/2 cup chicken broth
1/2 cup sherry
2 T fresh orange juice
cooked brown rice, optional
Sprinkle chicken liberally with salt and pepper.
In a large cast iron skillet or frying pan on medium high heat, add a little olive oil and brown chicken. Remove chicken and set aside.
Reduce heat to medium. In same pan, saute onion, peppers and garlic for about 10 minutes.
Stir in remaining ingredients; simmer 10-12 minutes. Add chicken back to the skillet and stir, covering chicken well with sauce.
Meanwhile, preheat oven on 375°F.
Bake 20 minutes.
I served the chicken and sauce over brown rice. Yummy!
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Comments: 31
Another goody and no armadillos killed in the process, lol.
Brown rice is the best! You crazee!
La di da? Not hardly.
Christopher, it's not too bad, if you like olives. And I find that pretty food is the stuff that doesn't taste that great.
The Spanish flavors sound really tasty. I love Spanish food. Haven't had the real thing in a very long time.
I dragged out my Mediterranean cookbook the other day, and I plan to cook a lot more with it in the future. SO healthy!
make chicken!!
THANKS!
I've already gained too much weight just reading your rxs.
Gets to be a great past time and habit.
pj