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Chicken with Rosemary Red Bell Peppers and Olives

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.

Ingredients
Serves:
Directions
15 mins Prep time 25 mins Cook time
15 mins Prep time
25 mins Cook time
  • 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.

Nutrition information

(Amount per serving)

  • Calories: 243Cholesterol: 78mg
  • Sodium: 597mgProtein: 29g
  • Total Fat: 9gFiber: 1g
  • Carbohydrate: 8g

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