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Categories:
olive oil onions green bell peppers garlic tomatoes water mushrooms bacon sherry chicken broth oregano salt black pepper red pepper chicken pimento stuffed green olives almonds
Viewed: 103 - Published at: 2 years agoIngredients
- 2 teaspoons olive oil divided
- 1/2 cup onions finely chopped
- 1/4 cup green bell peppers chopped
- 2 cloves garlic minced
- 1 1/4 cups tomatoes, canned drained, seeded and finely chopped
- 3/4 cup water
- 1/2 cup mushrooms sliced
- 1 ounce bacon, canadian style
- 2 tablespoons sherry
- 1 package chicken broth and seasoning mix
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 18 teaspoon red pepper flakes ground
- 9 ounces chicken breast halves, boneless, skinless
- 4 each pimento stuffed green olives sliced crosswise
- 1/2 ounce almonds shelled, toasted and ground
Method
- In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes.
- Add remaining ingredients except chicken and olives and stir to combine.
- Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes.
- While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides.
- Transfer to sauce, add olives and stir to combine.
- Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes.
- Serve sprinkled with ground almonds.
