Ingrédients pour Chicken In Olive Red Wine Sauce
- 4 slices bacon, diced
- 1 medium onion, chopped
- Garlic Cloves
- 1/2 teaspoon black pepper
- Fresh Rosemary
- Fresh Thyme
- Boneless Skinless Chicken Breast Halves
- Spanish Olives With Pimento
- Dry Red Wine
- Seasoned Croutons
- Fresh Parsley
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Comment préparer Chicken In Olive Red Wine Sauce
- Heat olive oil in a large skillet over medium-high heat. Add diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside.
- Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic, black pepper, and chopped rosemary; cook for 1 minute more, stirring constantly.
- Add chicken breasts to the skillet and cook, turning frequently, until browned on all sides, about 5-7 minutes.
- Pour in red wine, scraping up any browned bits from the bottom of the pan. Add the halved Kalamata olives and the cooked bacon back to the skillet.
- Bring the sauce to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Add salt to taste.
- Remove the chicken from the skillet and place on a serving platter.
- Sprinkle with croutons and fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
14g
Carbs
3g
