Recipe of Homemade Chicken with Rosemary, Red Bell Peppers and Olives

Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Prepare Perfect Chicken with Rosemary, Red Bell Peppers and Olives. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chicken with Rosemary, Red Bell Peppers and Olives is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken with Rosemary, Red Bell Peppers and Olives estimated approx 15 mins.

To get started with this recipe, we have to first prepare a few components. You can have Chicken with Rosemary, Red Bell Peppers and Olives using 14 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Chicken with Rosemary, Red Bell Peppers and Olives:

1. 1 1/2 lb Boneless Chicken Breast
2. 1/2 tsp McComick Gourmet Collection Sicilian Sea Salt
3. 1/4 tsp Mccomick Gourmet Collection Black Pepper, Coarse Grind
4. 1 tbsp Olive Oil
5. 1/4 cup coarsely chopped pancetta
6. 2 cup Red bell peppers, cut into short thin strips
7. 1/2 cup Thinly sliced shallots
8. 2 tbsp Grated lemon peel
9. 2 tsp Mccomick Gourmet Collection Garlic Powder
10. 2 tsp Mccomick Gourmet Collection Rosemary, Crushed
11. 1 cup Kitchen Basics*Chicken Stock
12. 1/2 cup Dry White Wine
13. 4 tsp Flour
14. 1/4 cup Pitted green olives, quartered

Steps to make to make Chicken with Rosemary, Red Bell Peppers and Olives

1. Season chicken with sea salt and pepper.Heat oil in large skillet on medium-high heat.Add chicken; cook 5 minutes or until browned, turned once.Remove chicken from skillet.Keep warm.Add pancetta to skillet; cook and stir 2 minutes or until crisp.Remove from skillet.
2. Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet.Cook and stir 5 minutes or until vegetables are tender.Stir in white wine.Reduce heat to low; simmer 2 minutes or until reduced by half.
3. Mix stock and flour until well blended.Add to skillet.Bring to boil.Return chicken to skillet.Simmer, covered,8 minutes or until chicken is cooked through and sauce is slightly thickened.Sprinkle with olives and pancetta.Serve with cooked orzo, if desired.

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