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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 8 servings |
||
| Calories 279 | ||
| Calories from Fat 136 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.1g | 23% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 366mg | 15% | |
| Potassium 520mg | 14% | |
| Total Carbohydrate 5.9g | 1% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 2.7g | ||
| Protein 28.4g | 56% | |
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Ingredients
- 8 boneless skinless chicken breasts
- 1/4 cup butter
- 1/4 cup olive oil
- 1 onion, chopped
- 4 green onions, chopped
- 1 clove garlic, minced
- 1 (15 ounce) can tomatoes
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (4 ounce) can diced green chilies, drained
- 1/2 cup chopped ripe olives
- 1/4 cup red wine
- salt and pepper
Directions
1
Season chicken generously with salt and pepper.2
In a large frying pan saute the chicken in the butter until golden brown on both sides.3
Put on a plate and keep warm.4
Add the olive oil to the same pan and saute the onions and garlic until soft.5
Add the remaining ingredients and stir together.6
Return the chicken to the pan.7
Cover and simmer for 1 to 1 1/2 hours.
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Featured Reviews for This Recipe
From: SPrins
On Feb 13, 2008
I thought this was delish~~My DH thought it was "pretty good". I used boneless skinless thighs, reduced the oil to about 1/8 Cup and didn't have the chilies. Next time I will leave the oil out (thighs are fattier) and trim the fat on the thighs since it was rather greasy. I served over angel hair pasta!
From: Eldeevee
On Jan 20, 2008
We all really enjoyed this simple, but tasty dish. I made white rice with dinner tonight, but with the leftovers I will make the parmesan penne. I think that after browning the chicken you could use a crock pot to simmer the chicken when you are pressed for time. Thanks m0m for a great recipe.
From: Chef #740976
On Feb 13, 2008
This is one of my favorite recipes. I served it over some instant (and very easy to make) garlic and olive oil couscous and it really added to the overall Mediteranian feel. I also substituted green olives and added capers about 15 minutes before serving. My family loved it and I will make it again soon.
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