Ingredients 2 teaspoon olive oil, divided 1/2 cup onion, finely chopped 1/4 cup green bell, finely chopped 1
pepper 2 each garlic cloves, minced 1 1/4 cup drained canned italian tomatoes, seeded and finely chopped 3/4 cup water 1/2 cup mushrooms, sliced 1 oz bacon (canadian-style, thin strips), julienne-cut 2 tablespoon sherry 1 pkg instant chicken broth and seasoning mix 1 teaspoon oregano leaves 1/4 teaspoon salt and black pepper 1/8 teaspoon red pepper, ground 9 oz chicken breasts, skinned and boned, cut into 1/2-inch strips 4 each pimiento stuffed green olives, sliced crosswise 1/2 oz almonds, shelled, lightly toasted and ground
Directions: In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds. Makes 2 servings.