Mediterranean Style Chicken with Olives, Capers and Peppers

Ingredients

• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp smoked Spanish paprika
• 4 chicken breasts
• 1/2 red onion (sliced)
• 4 mini peppers (cut in half, or 1 red pepper sliced)
• 4 cloves garlic (sliced)
• 125 ml / 1/2 cup dry white wine
• 2 tbsp capers
• 6-7 kalamata olives
• 2 tbsp pine nuts
• 1 tbsp parsley

Instructions

1. 1

   Preheat the oven to 200C/400F. Heat the olive oil in a frying pan. While the oil is heating, season the chicken breasts with salt and smoked paprika on both sides, then sauté in the hot olive oil til golden on the outside but not cooked all the way through. Remove from the pan and lower the heat.

2. 2

   To the sam pan add the sliced red onion and mine red and yellow peppers, cut in half and sauté over medium heat for 5 minutes, then add the sliced garlic and cook for 30 seconds longer.

3. 3

   Deglaze the pan with the white wine, then bring the chicken breasts back in and add the capers and olives and put in the preheated oven uncovered for 15-20 minutes depending on the thickness or until the internal temperature of the chicken is 74C/165F. In the last 5 minutes of the cooking time scatter the pine nuts all over.

4. 4

   Sprinkle the chopped parsley over the chicken before serving.