While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
This one-skillet chicken dish includes flavorful pancetta, bell peppers and olives. It's good enough for company, yet easy enough for a weeknight dinner.
1 1/2 pounds boneless skinless chicken breast halves
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 tablespoon olive oil
1/4 cup coarsely chopped pancetta
2 red bell peppers, cut into short thin strips (about 2 cups)
1/2 cup thinly sliced shallots
2 tablespoons grated lemon peel
2 teaspoons McCormick Gourmet™ Garlic Powder, California
2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1/2 cup dry white wine
1 cup Kitchen Basics® Original Chicken Stock
4 teaspoons flour
1/4 cup pitted green olives, quartered
Season chicken with sea salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Remove chicken from skillet. Keep warm. Add pancetta to skillet; cook and stir 2 minutes or until crisp. Remove from skillet.
Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 minutes or until vegetables are tender. Stir in white wine. Reduce heat to low; simmer 2 minutes or until reduced by half.
Mix stock and flour until well blended. Add to skillet. Bring to boil. Return chicken to skillet. Simmer, covered, 8 minutes or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with cooked orzo, if desired.
(Amount per serving)