Ingredients
- 4 pimiento stuffed green olives
- 2 garlic (cloves)
- 1 pepper
- 1 pkg instant chicken broth
- 1 bacon
- 1 1/4 cup italian tomatoes (drained canned)
- 3/4 cup water
- 9 oz chicken breasts
- 1/2 cup onion
- 1/2 cup mushrooms
- 1/4 cup green bell
- 2 tablespoon sherry
- 2 teaspoon olive oil
- 1/2 oz almonds
- 1 teaspoon oregano leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (red)
In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes.
While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds.
Makes 2 servings.
