Chicken with Peppers and Onions

1. 1

   In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook peppers, onions, and 1/2 teaspoon salt until tender and lightly browned.

2. 2

   Stir in olives and 1/4 cup water; remove to bowl.

3. 3

   In same skillet over high heat, in 1 tablespoon hot salad oil, cook chicken with 3/4 teaspoon salt until lightly brown, about 4 minutes.

4. 4

   Cover; reduce heat to medium and cook 5 minutes longer or until juices run clear when chicken is pierced with a knife.

5. 5

   Return vegetable mixture to skillet; heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.