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Categories:
chicken breasts butter clove garlic carrots tomatoes chili powder salt black olives Cheddar cheese flour olive oil onions celery white wine ground cumin black pepper sharp cheese
Viewed: 25 - Published at: 7 years agoIngredients
- 4 skinless chicken breasts
- 2 Tbsp. butter
- 1 clove garlic, chopped
- 1/4 c. chopped carrots
- 2 c. canned diced tomatoes
- 1 tsp. Hot Mexican Chili Powder
- 1/2 tsp. salt
- 3/4 c. cut-up black olives
- cheddar cheese
- 1/2 flour
- 2 Tbsp. olive oil
- 1 c. chopped onions
- 1/4 c. chopped celery
- 1/2 c. white wine
- 1/2 tsp. ground cumin
- 1/4 tsp. black pepper
- 1 c. shredded sharp cheese
Method
- Wash chicken; pat dry.
- Dredge chicken in flour; shake off excess.
- Heat butter and oil together in deep skillet or Dutch oven. Brown chicken well on all sides.
- Remove chicken from pan. Lightly brown garlic, onion, carrots, and celery in pan drippings. Add tomatoes and wine to vegetables in pan or skillet.
- Add seasonings; stir well.
- Place chicken in sauce. Simmer over low heat 30 minutes or until chicken is tender.
- Add olives; heat through.
- Sprinkle cheese on top and let melt.
