italian chicken

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A nice chicken dish that offers lots of different flavors

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   4 skinless, boneless chicken breast halves (about 1 pound total) 4 skinless, boneless chicken breast halves (about 1 pound total)
•   2 tablespoons olive oil 2 tablespoons olive oil
•   1 large onion, halved and thinly sliced 1 large onion, halved and thinly sliced
•   2 cloves garlic, minced 2 cloves garlic, minced
•   3 large tomatoes, coarsely chopped 3 large tomatoes, coarsely chopped
•   1/4 cup Greek black olives or ripe olives, pitted and sliced 1/4 cup Greek black olives or ripe olives, pitted and sliced
•   1 tablespoon capers, drained 1 tablespoon capers, drained
•   1/4 teaspoon salt 1/4 teaspoon salt
•   1/8 teaspoon pepper 1/8 teaspoon pepper
•   1/4 cup dry red wine or reduced-sodium chicken broth 1/4 cup dry red wine or reduced-sodium chicken broth
•   2 teaspoons cornstarch 2 teaspoons cornstarch
•   1/4 cup snipped fresh basil 1/4 cup snipped fresh basil
•   2 cups hot cooked couscous 2 cups hot cooked couscous

Instructions

1. Rinse chicken; pat dry.
2. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat.
3. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink.
4. Remove from pan and keep warm.
5. For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes.
6. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes.
7. Stir together the wine or broth and cornstarch; add to the skillet.
8. Cook and stir until thickened and bubbly.
9. Cook and stir for 2 minutes more.
10. Stir in basil. Pour sauce over chicken.
11. Serve with couscous

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