Recipe(tried): Lemon-Oregano Chicken

Lemon-Oregano Chicken

1 1/2 to 2 lb. meaty chicken pieces, skinned
1/4 tsp. salt
1/8 tsp. ground black pepper
Nonstick cooking spray
1 clove garlic, minced
1 lemon, thinly sliced
1 large tomato, peeled and chopped
1/2 cup pitted ripe olives
1/4 cup chopped onion
1/4 cup snipped fresh parsley (or cilantro)
1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
1/8 tsp. ground red pepper (optional)
1/4 cup dry white wine or chicken broth
3/4 cup chicken broth
1 medium green sweet pepper, cut into strips
1 medium red sweet pepper, cut into strips
Fresh oregano sprigs (optional)

Rinse chicken; pat dry. Sprinkle with salt and pepper. Spray a cold nonstick skillet with nonstick cooking spray. Cook chicken over medium heat for 15 minutes or until light brown, turning to brown evenly. Reduce heat. Sprinkle the garlic over the chicken. Place half of the lemon slices, half of the tomato, the olives, onion, parsley, and oregano atop chicken pieces. Sprinkle with ground red pepper. Add wine and the 3/4 cup broth. Cover and simmer for 15 minutes. Add remaining tomato and the sweet peppers. Cook, covered, for 5 to 10 minutes more or until peppers are crisp-tender and chicken is tender and no longer pink. Transfer chicken and vegetables to a platter. Garnish with remaining lemon slices and fresh oregano, if desired. Makes 4 main-dish servings.