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.
15m
PREP TIME
25m
COOK TIME
243
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- 1 1/2 pounds boneless skinless chicken breast halves
- 1/2 teaspoon McCormick Sea Salt Grinder, 2.12 oz
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 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™ Organic Garlic Powder
- 2 teaspoons McCormick Gourmet™ Organic Crushed Rosemary
- 1/2 cup dry white wine
- 1 cup chicken stock
- 4 teaspoons flour
- 1/4 cup pitted green olives, quartered
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
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