Labadie Recipe Database

Labadie Recipe Database

id	6019
Name	Chicken with Rosemary and Red Bell Peppers
Main Dish Category	Main Dish
Secondary Dish Category	Cooking Exchange,
Main Ingredient	Boneless Skinless Chicken Breasts
Other Ingredient	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
Cooking Type	StoveTop
Difficulty (1-5)	2
Notes	Very tasty!
Origin	McCormick
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