Ingredients:
- 2 cups red wine
- 1/4 cup red sherry (or 1 tbls balsamic vinegar)
- 1 jar capers
- 1 can green olives
- 1 can black olives
- 1 tsp dried oregano
- 2 tbls oil (or butter)
- 1/2 onion, chopped
- 2 chicken breasts (chopped to bite-size pieces)
- 3 cloves garlic, minced
Directions:
1. Make the reduction sauce in small sauce pan:
- 2 cups red wine
- 1/4 cup red sherry (or 1 tbls balsamic vinegar)
- 10 capers, and all the caper juice (refill the jar with water, covering the remaining capers)
- 10 olives, and a bit of olive juice
- 1 tsp dried oregano
- Heat on low simmer until mixture is half the amount that you started with, about 20 minutes.
2. When just about done, slowly add 1 tbls arrowroot, dissolved in 2 tbls cold water, stirring constantly. Cook and stir until well mixed and sauce is thickened. Remove from heat, set aside.
3. In saute pan: heat 2 tbls of oil, add onions and cook until translucent, about 5 minutes, stir often.
4. Add the chicken pieces, cook on each side for 3 minutes.
5. When just about done, add the minced garlic, cook for a few minutes, stir often.
6. Add the reduction sauce (thickened with arrowroot), mix well.
Option, add more:
- black olives
- green olives
- capers
- 3 cloves garlic, minced
Garnish:
Fresh oregano leaves