CHICKEN WITH BELL PEPPERS AND OLIVES

Chicken with Bell Peppers and Olives image

Yield Serves 2; can be doubled

Number Of Ingredients 7

2 boneless chicken breast halves with skin
2 teaspoons dried herbes de Provence or dried salad herbs
2 tablespoons olive oil
3 cups red, yellow and/or green bell pepper strips
1/3 cup Kalamata olives, pitted, halved
3 large garlic cloves, minced
1/2 cup dry red wine

Steps:

Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.
Add peppers to same skillet. Sauté over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve.