Yield: Makes 4 servings
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Bake: 30 Minutes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons Greek seasoning
- 4 (6- to 8-ounce) boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium-size red bell pepper, chopped
- 1 small onion, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 16 small pitted ripe black olives
- Hot cooked rice
- Chopped fresh flat-leaf parsley
- Garnish: fresh flat-leaf parsley sprig
- Combine first 3 ingredients; sprinkle evenly over chicken.
- Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 5 minutes on each side or until browned. Remove chicken.
- Add bell pepper and onion to skillet; sauté 5 minutes or until tender. Stir in wine and broth, stirring to loosen particles from bottom of pan. Stir in olives. Return chicken to skillet.
- Bring to a boil. Remove skillet from heat.
- Bake, covered, at 350° for 30 minutes or until chicken is done. Combine rice and chopped parsley. Serve chicken over rice. Garnish, if desired.
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