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Description Edit

Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Sprinkle chicken with oregano, black pepper and salt.
  2. Heat oil in large skillet over medium-high heat until hot; add chicken. Cook about 7 minutes on each side or until brown and no longer pink in center. Remove chicken; keep warm.
  3. Add red pepper and onion to skillet; cook and stir 2 to 3 minutes or until crisp-tender.
  4. Stir in broth, vinegar, capers, wine and sugar; cook 3 to 4 minutes or until thickened slightly.
  5. Combine rice with broth mixture in large bowl; toss.
  6. Place 1 lettuce leaf on each plate; arrange rice mixture over lettuce. Slice chicken; fan over rice.
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