Zesty Chicken with Shallots, Capers and Olives

From the book Weight Watchers Make It in Minutes: Easy Recipes in 15,20,and 30 Minutes by Weight Watchers

This spicy tomato sauce in this dish - redolent of garlic, rosemary, and basil - looks and smells as though you slaved for hours. Be sure not to drain the diced tomatoes; you will need the extra liquid their juice will provide.

Makes 4 servings

Ingredients:

• 1 pound thin-sliced skinless boneless chicken breasts
• 1 teaspoon dried rosemary, crumbled
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper
• 2 teaspoons olive oil
• 2 shallots, chopped
• 1 garlic clove, minced
• 3 tablespoons cider vinegar
• ¼ cup dry white wine
• 1 (14 ½ ounce) can dried tomatoes, with their juice
• 5 kalamata olives, pitted and chopped
• 1 tablespoon capers, drained
• ¼ cup chopped fresh basil

Directions:

1. Sprinkle the chicken with rosemary, salt and pepper.
2. Heat the oil in a large nonstick skillet over medium-high heat.
3. Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate.
4. Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds.
5. Add the wine, tomatoes, olives, and capers.
6. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes.
7. Stir in the basil.
8. Return the chicken to the skillet and cook about 1 minute longer to heat through.

Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.

Per serving:

186 Calories
4 g Total Fat
1 g Saturated Fat
66 mg Cholesterol
878 mg Sodium
8 mg Total Carbohydrate
1 g Dietary Fiber
28g Protein
34 mg Calcium

4 POINTS per serving

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