Italian Chicken

Serve this flavorful Italian-style chicken skillet dinner recipe to family and guests. Easy and quick, it has black olives, capers, garlic, basil, wine, olive oil, and tomatoes--some of the best Italian flavors.



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Servings: 4
Total Time: 40 mins
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Ingredients
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    4   
    skinless, boneless chicken breast halves (about 1 pound total)
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    2   tablespoons 
    olive oil
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    1   
    large onion, halved and thinly sliced
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    2   
    cloves garlic, minced
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    3   
    large tomatoes, coarsely chopped
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    1/4  cup 
    Greek black olives or ripe olives, pitted and sliced
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    1   tablespoon 
    capers, drained
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    pepper
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    1/4  cup 
    dry red wine or reduced-sodium chicken broth
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    2   teaspoons 
    cornstarch
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    1/4  cup 
    snipped fresh basil
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    2   cups 
    hot cooked couscous

Directions
1.
Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.
2.
For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve with couscous. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 319, Fat, total (g) 8, chol. (mg) 59, sat. fat (g) 2, carb. (g) 32, fiber (g) 7, pro. (g) 27, vit. A (IU) 389, vit. C (mg) 25, sodium (mg) 289, calcium (mg) 30, iron (mg) 2, Vegetables () 2, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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