Ingredients
1 1/2 boneless skinless chicken breasts
1/2 tsp. Sicilian Sea Salt
1/4 tsp. Coarse Grind black pepper
1 T. olive oil
1/4 C. coarsely chopped pancella
2 red bell peppers, cut into short, thin strips (about 2 C.)
1/2 C. thinly sliced shallots
2 T. grated lemon peel
2 tsp. Garlic Powder
2 tsp. Crushed Rosemary
1/2 C. dry white wine
1 C. Chicken stock
4 tsp. flour
1/4 C. pitted green olives, quartered
Preparation
Season chicken with sea salt and pepper. Heat oil in skillet on med.-high heat. Add chicken, cook 5 min. or until browned on both sides. Remove from skillet. Add pancetta, cook 2 min. or until crisp. Remove from skillet. Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 min. or until vegetables are tender. Stir in wine. reduce heat to low, simmer 2 min. or until reduced by half. Mix broth and flour. Add to skillet. Bring to a boil. Return chicken to skillet, cover. Simmer 8 min. or until chicken is cooked through and sauce is thickened. Sprinkle with olives and pancetta. Serve with orzo, if desired.
