Chicken Breasts with Tomato and Olive Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 tbsp. olive or salad oil
- 4 medium skinless, boneless chicken-breast halves
- 1 medium onion
- 1 tbsp. red wine vinegar
- 6 large plum tomatoes
- 1/2 c. Greek or pitted ripe olives
Instructions
- In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken-breast halves until golden and juices run clear when chicken is pierced with a knife, about 8 minutes. Remove chicken to plate.
- In drippings in skillet over medium heat, cook onion until tender-crisp. Add red wine vinegar and cook until onion is very tender; stir in chopped tomatoes and olives. Over high heat, heat to boiling.
- Return chicken to skillet; heat through.
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