Title: Mediterranean Style Rosemary Chicken Stew
Categories: Entree Poultry
Yield: 2 Servings

4	sm	Potatoes, peeled and cut
		Into small cubes
3	tb	Olive oil
1	lg	Onion, chopped
2		Cloves garlic, chopped
1	lb	Boneless chicken breasts,
		Cut into small chunks
3		Carrots, peeled and cut into
		1/2 inch rounds
		Juice from 1/2 lemon
1	tb	Dried rosemary
1	tb	Dried basil
1/2	c	Chopped parsley
12		To 14 black olives, pitted
		And sliced (brine cured)

In small pot, cover potatoes with water and boil about 5 minutes, until tender. Drain into colander. In a 2 1/2 to 3 quart pot, over medium heat, heat olive oil. Add onion and garlic; saute about 5 minutes, until translucent. Add chicken and saute' approximately 5 minutes, until chicken is opaque. Add 1 1/2 cups water, carrots, lemon juice, rosemary, basil, parsley and olives. Simmer on stovetop about 25 minutes, untill chicken is cooked through.

typed by jessann :)

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