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Zesty Chicken with Shallots, Capers and Olives - A Family Feast

Zesty Chicken with Shallots, Capers and Olives

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1 ½ inch pieces
  • 1 tablespoon minced fresh rosemary, or ½ tablespoon if you are using dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 teaspoons extra virgin olive oil, divided
  • 1 cup chopped shallots ( large or three small)
  • 1 clove garlic minced
  • 3 tablespoons cider vinegar
  • ¼ cup white wine
  • 1 14 ½-ounce can diced tomatoes with their juice
  • 5 pitted and chopped Kalamata olives
  • 1 tablespoon capers drained
  • ¼ cup fresh basil
  • Pasta of your choice

Instructions

  1. Lay out chicken slices and divide salt, pepper and rosemary between front and back of chicken.
  2. Heat half the oil in a large non stick pan over medium high heat and cook chicken in two batches using rest of oil for second half, about 2-3 minutes on each side per batch. Set chicken aside.
  3. Place shallots and garlic in pan and cook for one minute until soft. Add vinegar to deglaze pan.
  4. When vinegar has evaporated, add wine, tomatoes, olives and capers. Cook over medium to medium high heat 5-8 minutes until mixture has thickened.
  5. Add basil and return chicken to pan along with any juices that have leaked out of the chicken and cook for one more minute.
  6. Serve over your favorite pasta.


Notes

4 points per serving (Weight Watchers Winning Points)


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 186 calories
  • Sodium: 878 mg sodium
  • Fat: 4 g total fat
  • Saturated Fat: 1 g saturated fat
  • Carbohydrates: 8 mg carbohydrates
  • Fiber: 1 g dietary fiber
  • Protein: 28 g protein
  • Cholesterol: 66 mg cholesterol