Fresh garlic, stored in a cool, dry place will last about as long as a fresh onion. If the cloves start to sprout, you can still use them, but they won't be quite as flavorful.
4 chicken breast halves
1 to 2 tablespoons olive oil
ground pepper to taste
1/2 cup dry red wine
4 fresh or canned plum tomatoes, seeded and coarsely chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 cup pitted black olives, cut in half
1/4 cup minced, fresh parsley
Remove skin from chicken breasts. In a large skillet, over medium heat, heat 1 tablespoon oil. Add chicken breasts and cook for 5 minutes until golden, turning once. Add more oil if necessary. Stir in wine, tomatoes, garlic, basil and marjoram; bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken is almost cooked through. Uncover; increase heat to medium-high and cook 5 minutes longer or until liquid is reduced by one-third. Stir in olives and parsley; heat through.
Nutrition Figures per Serving
Calories 480. Protein 48 grams. Fat 30 grams. Carbohydrate 4 grams. Sodium 276 mg. Cholesterol 145 mg.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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