Chicken Sauté with Olive Sauce

Description

Makes 6 servings

Ingredients

• 1 tablespoon olive oil
• 4 boneless, skinless chicken breast halves (about 1½ pounds)
• ¼ cup orange juice
• 2 tablespoons white wine vinegar
• 2 tablespoons sliced green olives
• 2 tablespoons chopped pimento
• 2 tablespoons chopped fresh parsley
• 2 tablespoons sliced almonds
• 1 garlic clove, minced
• 1 tablespoon sliced black olives
• 1 large green bell pepper, sliced into rings
• 1 roma tomato, sliced
• 3 cups hot cooked rice

Directions

1. Heat oil in large skillet over medium-high heat until hot.
2. Add chicken; cook 6 to 8 minutes on each side or until no longer pink in center.
3. Remove chicken; keep warm.
4. Reduce heat to medium; add orange juice, vinegar, green olives, pimento, parsley, almonds, garlic and black olives to skillet.
5. Cook and stir 2 to 3 minutes.
6. To serve, arrange pepper and tomato over hot rice on serving platter.
7. Top with chicken.
8. Spoon sauce mixture over top.