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Make this for: Dinner
This Recipe Makes: 4 Serving(s)
Skinless boneless chicken breasts seasoned and flavored with Italians best tastes and served over hot couscous.
What you'll need
4 medskinless, boneless chicken breast halves
2 tbsp.olive oil
1 largeonion, halved and thinly sliced
2 smallcloves garlic, minced
3 largetomatoes, coarsely chopped
1/4 cupGreek black olives or ripe olives, pitted and sliced
1 tbsp.capers, drained
1/4 cupdry red wine or reduced-sodium chicken broth
1/4 cupsnipped fresh basil
2 cuphot cooked couscous
Step 1 Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.
Step 2 For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Step 3 Stir in basil. Pour sauce over chicken. Serve with couscous.