2 tablespoons of olive oil
500 g of boneless, skinless chicken breast
1 red pepper in strips
1 green pepper in strips
2 cloves of garlic, minced
1 cup of tomato sauce
1 tablespoon of capers
1/2 teaspoon of oregano
1/2 teaspoon of thyme
2 tablespoons of black olives, pitted
2 tablespoons of olive oil
500 g of boneless, skinless chicken breast
1 red pepper in strips
1 green pepper in strips
2 cloves of garlic, minced
1 cup of tomato sauce
1 tablespoon of capers
1/2 teaspoon of oregano
1/2 teaspoon of thyme
2 tablespoons of black olives, pitted
Heat the olive oil and cook the chicken on both sides until golden brown
Set aside
In the same pan, sauté the peppers and garlic
Add the tomato sauce and capers, stir and season with oregano and thyme
Return the chicken to the pan and reduce heat
Cook for about 10 minutes and add the olives
Stir and serve immediately.
