Spoon some of the sauce over noodles that have been tossed with Parmesan cheese;
serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond
cookies and grapes are a simple finale.
2 1/2 tablespoons olive oil
2 6-ounce skinless boneless chicken breast halves
3 tablespoons chopped fresh marjoram
1 yellow bell pepper, thinly sliced
5 garlic cloves, minced
1 1/2 cups seeded diced plum tomatoes
1/4 cup coarsely chopped pitted Kalamata or other brine-cured black olives
Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle
chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to
skillet; sauté until golden, about 4 minutes per side. Transfer chicken to
plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add
garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3
minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet.
Reduce heat to medium-low, cover, and simmer until chicken is cooked through,
about 2 minutes. Season with salt and pepper.
Makes 2 servings; can be doubled.
Main Course Recipes