chicken-saute-with-olives-and-plum-tomatoes-104956.json

{
    "directions": [
        "Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; saut\u00e9 until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; saut\u00e9 2 minutes. Add garlic; saut\u00e9 1 minute. Add tomatoes; saut\u00e9 until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper."
    ],
    "ingredients": [
        "2 1/2 tablespoons olive oil",
        "2 6-ounce skinless boneless chicken breast halves",
        "3 tablespoons chopped fresh marjoram",
        "1 yellow bell pepper, thinly sliced",
        "5 garlic cloves, minced",
        "1 1/2 cups seeded diced plum tomatoes",
        "1/4 cup coarsely chopped pitted Kalamata or other brine-cured black olives"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Olive",
        "Tomato",
        "Saut\u00e9",
        "Quick & Easy",
        "Bell Pepper",
        "Spring",
        "Healthy"
    ],
    "title": "Chicken Saut\u00e9 with Olives and Plum Tomatoes",
    "url": "http://www.epicurious.com/recipes/food/views/chicken-saute-with-olives-and-plum-tomatoes-104956"
}