Ingredients Jump to Instructions ↓

  1. 2 teaspoons Olive oil, divided

  2. cup Finely chopped onion

  3. cup Finely chopped green bell pepper

  4. 2 Garlic cloves, minced

  5. 1 1/4 cup Drained canned Italian tomatoes, seeded and Finely chopped cup Water

  6. cup Sliced mushrooms

  7. 1 ounce Julienne-cut Canadian-style bacon (thin strips)

  8. 2 tablespoons Sherry

  9. 1 Pkt instant chicken broth and seasoning mix

  10. 1 teaspoon Oregano leaves

  11. teaspoon Each salt and black pepper

  12. teaspoon Ground red pepper

  13. 9 ounces Skinned and boned chicken breasts, cut into 3 eaches 1/2-inch strips

  14. 4 Pimiento stuffed green olives, sliced crosswise

  15. ounce Shelled almonds, lightly toasted and ground

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds.

  2. Makes 2 servings.



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