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Suggest a better descriptionPreparation
In a large frying pan, warm up the olive oil over a medium-high heat.
Add the pieces of chicken and sauté until brown, about 5 minutes on each side.
Transfer the chicken to a plate and let it rest.
In the same pan, still over a medium high heat, add the red bell peppers, onions, and garlic, and sauté until the onions are soft, about 5 minutes.
Add the red wine and cook until reduced by half.
Add the diced tomatoes with the juice, the chicken stock, the capers, the oregano, and the basil, and season to taste.
Add the pieces of chicken to the pan. Make sure they’re all coated with the sauce and bring to a simmer.
Cover the saucepan and simmer on a medium-low heat for 30 minutes, or until the chicken is well cooked.
Garnish with fresh basil to serve.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 316 | ||
Calories from Fat: 141 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 84.8mg | 26 % | |
Sodium 363.7mg | 13 % | |
Potassium 678.9mg | 18 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 8.9g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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