1 pound boneless,
skinless chicken breast halves
1/4 teaspoon kosher salt
1/8 teaspoon course fresh ground black pepper
Cooking oil spray
1 clove garlic, minced
1 lemon, thinly sliced
1 large tomato, peeled and chopped
1/4 cup pitted ripe olives
1/2 cup sweet onions, chopped
1/4 cup fresh Italian parsley, snipped
1 tablespoon fresh oregano, snipped or 1 teaspoon dried oregano,
1/8 teaspoon cayenne pepper (less if squimish)
1 1/2 cups fat-free chicken broth
1 medium sweet green pepper, cut into strips
1 medium sweet red pepper, cut into strips
Sprinkle chicken with
salt and pepper. Lightly coat a nonstick skillet with cooking oil spray.
Cook chicken over medium heat until lightly browned on both sides; reduce
heat. Place the garlic, half of the lemon slices, half of the tomato,
the olives, onion, parsley and oregano over chicken pieces in the skillet.
Sprinkle with ground red pepper. Add the wine and the chicken broth. Simmer,
covered, for 15 minutes.
Add the remaining
tomato and the sweet peppers. Cook, uncovered for 5 to 10 minutes more
or until sweet peppers are crisp tender and chicken is tender and no longer
pink. Transfer the chicken and vegetables to a platter.