CHICKEN WITH TOMATOES AND OLIVES

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Chicken With Tomatoes and Olives image

This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
15 ounces can crushed tomatoes
5 3/4 ounces jar of sliced pitted green olives, drained
2 1/4 ounces can sliced pitted black olives, drained
1 1/2-2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian parsley (flat-leaf)

Steps:

  • In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
  • Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
  • To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

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