This meal-in-a-skillet is redolent with the scents of lemon, oregano, and garlic. Light fresh flavors and taste. Satisfying, low fat meal requested often at our house.
Servings: 4Prep Time: 20 minutes Cook Time: 40 minutes
1 1/2 – 2 pounds meaty chicken pieces, skinned (I use bone in thighs)
1/4 tsp salt
1/8 tsp pepper
1 clove of garlic minced
1 lemon sliced thin
1 large tomato chopped
1/2 cup pitted ripe olives
1/4 cup chopped onion
1/4 cup snipped fresh parsley
1 Tbsp snipped fresh oregano, or 1 teaspoon dried oregano, crushed
1/8 tsp cayenne pepper or to taste
1/4 cup dry white wine or chicken broth
3/4 cup chicken broth (I usually just use 1 cup of chicken broth)
1 medium green sweet pepper, cut into strips
1 medium red sweet pepper, cut into strips
Sprinkle chicken with salt and pepper. Lightly coat a nonstick skillet with cooking spray. Cook chicken over medium heat about 15 minutes, turning once. Reduce heat.
Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley, and oregano over chicken pieces in skillet. Sprinkle with cayenne pepper. Add the wine and the broth. Simmer, covered, for about 15 minutes.
Add the remaining tomato and the sweet peppers. Cook, covered, for 5 to 10 minutes more. Transfer the chicken and vegetables to a platter. Garnish with remaining lemon slices and oregano sprigs.
Excellent served over orzo or rice.
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