Mccormick Chicken - Rosemary Red Bell Peppers

• 1 1/2 boneless skinless chicken breasts
• 1/2 tsp. Sicilian Sea Salt
• 1/4 tsp. Coarse Grind black pepper
• 1 T. olive oil
• 1/4 C. coarsely chopped pancella
• 2 red bell peppers, cut into short, thin strips (about 2 C.)
• 1/2 C. thinly sliced shallots
• 2 T. grated lemon peel
• 2 tsp. Garlic Powder
• 2 tsp. Crushed Rosemary
• 1/2 C. dry white wine
• 1 C. Chicken stock
• 4 tsp. flour
• 1/4 C. pitted green olives, quartered

1. Season chicken with sea salt and pepper. Heat oil in skillet on med.-high heat. Add chicken, cook 5 min. or until browned on both sides. Remove from skillet. Add pancetta, cook 2 min. or until crisp. Remove from skillet.
2. Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 min. or until vegetables are tender. Stir in wine. reduce heat to low, simmer 2 min. or until reduced by half.
3. Mix broth and flour. Add to skillet. Bring to a boil. Return chicken to skillet, cover. Simmer 8 min. or until chicken is cooked through and sauce is thickened. Sprinkle with olives and pancetta. Serve with orzo, if desired.

chicken breasts, salt, coarse grind black pepper, olive oil, pancella, red bell peppers, shallots, lemon peel, garlic, rosemary, white wine, chicken, flour, green olives

Taken from www.epicurious.com/recipes/member/views/mccormick-chicken-rosemary-red-bell-peppers-50176639 (may not work)