Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Spanish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Olive oil, divided
1/2 c Finely chopped onion
1/4 c Finely chopped green bell
-pepper
2 Garlic cloves, minced
1 1/4 c Drained canned Italian
-tomatoes, seeded and
Finely chopped
3/4 c Water
1/2 c Sliced mushrooms
1 oz Julienne-cut Canadian-style
-bacon (thin strips)
2 tb Sherry
1 Pkt instant chicken broth
-and seasoning mix
1 t Oregano leaves
1/4 ts Each salt and black pepper
1/8 ts Ground red pepper
9 oz Skinned and boned chicken
-breasts, cut into
3 ea 1/2-inch strips
4 Pimiento stuffed green
-olives, sliced crosswise
1/2 oz Shelled almonds, lightly
-toasted and ground
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.
