Ingredients
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4 boneless chicken breasts
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2 tablespoons butter
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1/2 cup chopped onion
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2 tablespoons capers (drained)
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1/4 cup red wine or 1/4 cup chicken broth
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1/3 cup sliced black olives
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes
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parsley (for garnish)
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1 (14 1/2 ounce) can tomatoes with juice
Instructions
- in a nonstick skillet, melt butter over medium high heat.
- sprinkle chicken with salt, pepper and garlic powder.
- add chicken to skillet and cook until brown on both sides.
- remove from skillet and keep warm.
- with the same skillet, add onions, olives, capers, oregano, pepper flakes and cook until onions are translucent.
- add the wine or broth, stir in the can of tomatoes
- return chicken to skillet.
- reduce heat to medium low, cover and simmer until chicken is no longer pink.
- serve on top of your favorite pasta.
- garnish with parsley.