Chicken Sauté with Olives and Plum Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 2 1/2 tablespoons olive oil
- 5 garlic cloves, minced
- Carbohydrate 15 g(5%)
- Cholesterol 124 mg(41%)
- Fat 24 g(36%)
- Fiber 4 g(15%)
- Protein 41 g(82%)
- Saturated Fat 4 g(18%)
- Sodium 198 mg(8%)
- Calories 434
Preparation Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.
Preparation Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.
