Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken Espagnol
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- #83439
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil or vegetable oil
1 medium shallot, minced
1 teaspoon all-purpose flour
1 cup reduced-sodium chicken broth
3 tablespoons chopped, stuffed green olives
1 medium tomato, cored and chopped in 1/4-inch dice
directions
Sprinkle chicken with salt and pepper. Heat olive oil in a skillet wide enough to hold chicken in a single layer. Add chicken and cook over high heat for four minutes per side or until brown (adjust heat to prevent burning). Remove to plate.
Peel and mince shallot while the chicken cooks. Add it to the skillet and cook over medium-high heat for two minutes, stirring occasionally. Add flour and stir to blend. Add chicken broth and stir to blend it with flour.
Add olives and tomatoes and bring to a boil over high heat. Add chicken, reduce heat to medium and cook to heat through, about 10 minutes.
added by
texasmomma1
nutrition data
221 calories, 9 grams fat, 3 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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