chicken-with-bell-peppers-and-olives-101588.json

{
    "directions": [
        "Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.",
        "Add peppers to same skillet. Saut\u00e9 over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve."
    ],
    "ingredients": [
        "2 boneless chicken breast halves with skin",
        "2 teaspoons dried herbes de Provence or dried salad herbs",
        "2 tablespoons olive oil",
        "3 cups red, yellow and/or green bell pepper strips",
        "1/3 cup Kalamata olives, pitted, halved",
        "3 large garlic cloves, minced",
        "1/2 cup dry red wine"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Olive",
        "Pepper",
        "Poultry",
        "Saut\u00e9",
        "Quick & Easy",
        "Healthy"
    ],
    "title": "Chicken with Bell Peppers and Olives",
    "url": "http://www.epicurious.com/recipes/food/views/chicken-with-bell-peppers-and-olives-101588"
}