Friday, January 15, 2010

Chicken Paprikash with Lemon and Olives

Chicken Paprikash with Lemon and Olives


1 lb chicken breast
1/2 onion, sliced
2 carrots, sliced
1 tsp minced garlic
2 tbsp paprika
1 tsp dried thyme
1 can diced tomatoes
1 cup white wine
1/2 cup sliced kalmata olives
1 tsp lemon peel

Place chicken in slow cooker. Heat oil in a skillet over med high heat, add onions, and cook until soft. Add carrots and cook 5 minutes. Toast paprika for 30 seconds. Add remaining ingredients to skillet. Heat through then pour into slow cooker. Cook on low for three hours.

Serve with Orzo.