Greek Island Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, cut in strips
• 3/4 ounce sun-dried tomato (not oil-packed)
• 1 1/2 cups dry wine
• 1/3 cup pitted black olives, sliced
• 1 lemon, sliced and pips removed
• 1 1/2 teaspoons cinnamon
• 1 teaspoon honey
• salt and pepper
• chopped parsley, to garnish

Recipe

• 1 add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
• 2 remove from skillet, and set aside.
• 3 add onion and red pepper to skillet and saute for one minute.
• 4 add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
• 5 cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
• 6 mix well.
• 7 add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
• 8 lay the lemon slices on top of the other vegetables around the skillet.
• 9 cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
• 10 remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
• 11 if you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
• 12 spoon sauce and vegetables over chicken, garnish with parsley and serve.