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4 boneless, skinless chicken breasts
3 Tbs. Epicurean's Delight Garlic Flavored Olive Oil
2 cup red onion, chopped
2 cup sliced mushrooms
1 medium red or yellow sweet bell pepper, sliced
2 cup Santa Fe Conserve
fresh cilantro for garnish, optional
Sauté chicken breasts in Garlic Flavored Olive Oil in large skillet until juices run clear. Remove breasts from pan. Sauté onion and peppers until onions are tender. Add mushrooms, sauté 2 minutes. Stir in Santa Fe Conserve and simmer until melted and syrupy. Put chicken breasts in pan and heat until warm. Serve chicken and vegetables over rice, spooning on sauce. Garnish with fresh cilantro.
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