Tuesday, June 13, 2006

20 minutes...yeah, RIGHT!!

I had decided last week that we would actually cook a few nights this week instead of one of us grabbing something on the way home. We have been eating take out WAY too much lately.

Joannah had mentioned a Weight Watchers' cookbook (Make it in Minutes) that looked pretty good, so I had ordered it from Amazon. It's been laying around the house for a few weeks and I've been flipping through it trying to decide what to try. Well, tonight I made "Zesty Chicken with Shallots, Capers, and Olives" and it was GREAT! We had it over bowtie pasta with some crusty French bread. The recipe makes four servings with 4 WW points per serving (of course this doesn't include the bread and pasta). The recipe is in the 20 minute section, but I think they are assuming that you have your own personal su chef to do all the prep work.

We liked the recipe so much I thought I'd post it for everyone:



Zesty Chicken with Shallots, Capers, and Olives
1 lb thin-sliced skin-less boneless chicken breasts
1 tsp dried rosemary, crumbled (I used more)
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 shallots, chopped
1 garlic clove (I used 2)
3 tblsp cider vinegar
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes, with their juice
5 kalamata olives, pitted and chopped (I used double)
1 tblsp capers, drained
1/4 cup chopped fresh basil (it's a must to use fresh)

Sprinkle the chicken with the rosemary, salt, and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Saute the chicken until cooked through, about 3 minutes on each side; transfer to a plate. 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. Add the wine, tomatoes, olives, and capers. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes. Stir in the basil. Return the chicken to the skillet and cook about 1 minute longer to heat through.

Makes 4 servings, 4 WW points each

7 comments:

Susan said...

Yummm..sounds good. I have most all WW cookbooks (I've been on and off program for 2 years - but still down 35 lbs.). Some are great and some not so great. I found a lot of their books on alibris.com and on ebay. much better than full price :) Will look forward to trying this recipe. Thanks for sharing.

Susan

Kim said...

I saw this book on Joannah's blog and thought about ordering it and I think I will. Your dinner looks delicious!

Terri said...

I love anything with capers or olives. Briny=yum. Thanks for sharing!

Stephanie said...

Thanks for sharing. It looks delicious!

Lisa and Tate said...

Delicious!!!! I will give it a try!!!

Lisa

Joannah said...

That book is still sitting on my coffee table! I've been living off of Avocado Salad Rolls from the fresh sushi section of the gourmet grocery store!

I pledge to cook something out of that book once school is out. Maybe I'll try this one...

Made in China said...

Yum! That looks delicious!! I've been wanting to order the new Rachael Ray cookbook ...
Julie (RTHJ)