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[edit] Ingredients
4 |
Chicken breast halves, skin, bone |
2 |
tablespoons Olive oil |
1 |
Onion, chopped |
3 |
cl Garlic, minced |
1 |
Red bell pepper, cut strips |
1 ½ |
|
1 ½ |
cups Dry white wine |
⅓ |
cup Pitted ripe olives, sliced |
1 |
Lemon, sliced |
1 ½ |
teaspoons Cinnamon |
1 |
teaspoon Honey |
|
|
|
Parsley, chopped, garnish |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
(wrv) |
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[edit] About Greek Island Chicken
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