Chicken Costa Del Sol
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 2 tablespoons olive oil
- 4 teaspoons balsamic vinegar
- 3 tablespoons chopped fresh rosemary
- 3 large garlic cloves, chopped
- Carbohydrate 13 g(4%)
- Cholesterol 79 mg(26%)
- Fat 19 g(29%)
- Fiber 4 g(14%)
- Protein 26 g(53%)
- Saturated Fat 3 g(14%)
- Sodium 205 mg(9%)
- Calories 331
Preparation Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate. Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Transfer chicken to plates. Spoon pepper mixture over and serve.
Preparation Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate. Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Transfer chicken to plates. Spoon pepper mixture over and serve.
