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Recipe
from Betty Crocker's Italian Cooking, page 212
Ingredients:
2
slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tbsp. chopped fresh rosemary OR 1 tsp. dried rosemary leaves,
crumbled.
4 boneless, skinless chicken breast halves, (about 1+1/4 lbs.)
1/2 cup pimento-stuffed spanish olives
1/2 cup dry red wine OR Chicken broth
1 cup seasoned croutons
1 tbsp. chopped fresh parsley
PREP: 10 mins. COOK: 25 mins.
1.
Cook bacon, onion, garlic, and rosemary over medium-high heat
about 8 minutes, stirring occasionally, until bacon is crisp.
Remove bacon with slotted spoon. Set aside.
2. Add chicken to skillet. Cook about 5 minutes, turning frequently,
until chicken is browned. Add olives, wine/broth, and bacon. Cover
and cook about 12 minutes or until juice of chicken is no longer
pink when centers of thickest pieces are cut.
3. Place chicken on serving platter; sprinkle with croutons and
parsley.
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Chicken
in Olive-Wine Sauce
