CHICKEN SAUTE WITH OLIVES AND PLUM TOMATOES

Spoon some of the sauce over noodles that have been tossed with Parmesan cheese; serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond cookies and grapes are a simple finale.

2 1/2 tablespoons olive oil
2 6-ounce skinless boneless chicken breast halves
3 tablespoons chopped fresh marjoram
1 yellow bell pepper, thinly sliced
5 garlic cloves, minced
1 1/2 cups seeded diced plum tomatoes
1/4 cup coarsely chopped pitted Kalamata or other brine-cured black olives

Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.

Makes 2 servings; can be doubled.


Bon Appétit
April 2001

30-Minute Main Courses