-Waldine Van Geffen VGHC42A 4 Chicken breast halves; skin, -bone 2 tb Olive oil 1 Onion; chopped 3 cl Garlic; minced 1 Red bell pepper; cut strips 1 1/2 oz Sun-dried tomato halves; no -oil 1 1/2 c Dry white wine 1/3 c Pitted ripe olives; sliced 1 Lemon; sliced 1 1/2 ts Cinnamon 1 ts Honey Salt and pepper Parsley; chopped, garnish In large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once. Add onion, garlic and red pepper. Saute, stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley. Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired. Source: Sonoma Sun-Dried Tomatoes (wrv)
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