Chicken Costa Del Sol
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
62
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Rosemary (chopped fresh)2 tbsps
Olive Oil1.5 cups
Bell Pepper (thinly slice)3 large
Garlic Cloves (chopped)4 tsps
Balsamic VinegarDirections:
1
Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper
2
Heat oil in heavy medium skillet over medium heat
3
Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side
4
Using tongs, transfer chicken to plate
5
Increase heat to medium-high
6
Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes
7
Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds
8
Mix in olives and vinegar
9
Return chicken and any accumulated juices on plat to skillet
10
Simmer until chicken is heated through, about 2 minutes
11
Season with salt and pepper
12
Transfer chicken to plates
13
Spoon pepper mixture over and serve
14
Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper
15
Heat oil in heavy medium skillet over medium heat
16
Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side
17
Using tongs, transfer chicken to plate
18
Increase heat to medium-high
19
Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes
20
Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds
21
Mix in olives and vinegar
22
Return chicken and any accumulated juices on plat to skillet
23
Simmer until chicken is heated through, about 2 minutes
24
Season with salt and pepper
25
Transfer chicken to plates
26
Spoon pepper mixture over and serve