Labadie Recipe Database

Name Chicken with Rosemary and Red Bell Peppers Number of People 6 List of Ingredients 1 1/2 lbs. boneless skinless chicken breasts 1/2 tsp sea salt 1/4 tsp. coarse black pepper 1 T 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 T grated lemon peel 2 tsp. garlic powder 2 tsp. crushed rosemary 1/2 cup dry white wine 1 cup chicken broth 4 tsp. flour 1/4 cup pitted green olives, quartered Description Season chicken with sea salt and pepper. Heat oil in skillet on medium-high heat. Add chicken; cook 5 minutes or until browned on both sides. Remove from skillet. Add pancetta; cook 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 wine. Reduce heat to low, simmer 2 minutes or until reduced by half. When ready to serve, mix broth and flour. Add to skillet. Bring to boil. Return chicken to skillet, cover. Simmer 8 minutes or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with orzo, if desired. Time 40 to 45 minutes Difficulty (1-5) 2 Notes Very tasty! Image