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Ingredients

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Directions

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  • Sprinkle chicken lightly with salt and cracked black pepper. In a large skillet heat oil over medium heat. Add chicken; cook just until browned on both sides. Remove chicken from skillet; set aside.

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  • Add mushrooms, sweet pepper, carrot, and garlic to skillet; cook and stir for 4 minutes. Carefully add wine. Simmer, uncovered, until liquid is nearly evaporated. Stir in tomatoes, onions, oregano, and ground black pepper. Return chicken to skillet.

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  • Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken is no longer pink (180°F). Stir in balsamic vinegar. Season to taste with additional salt. If desired, sprinkle with olives and parsley before serving.

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Nutrition Facts

317 calories; 9 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 129 mg cholesterol; 609 mg sodium. 879 mg potassium; 23 g carbohydrates; 4 g fiber; 11 g sugar; 31 g protein; 0 g trans fatty acid; 3013 IU vitamin a; 51 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 1 mcg vitamin b12; 141 mg calcium; 3 mg iron;

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