Tomato (Fresh Vine-Ripened California Tomato, Calcium Chloride, Citric Acid), Filtered Water, Tomato Paste, Roasted Onion, Burgundy Wine (May Contain Sulfites), Red Bell Pepper, Extra Virgin Olive Oil, Salt, Garlic, Green Olives (Green Olives, Water, Salt, Acetic Acid, Lactic Acid), Kalamata Olives (Kalamata Olives, Water, Salt, Red Wine Vinegar, Olive Oil), Basil, Evaporated Cane Sugar, Crushed Red Pepper
Serves 4. Tomato Olive Chicken: 1 to 1-1/2 pounds of boneless, skinless, thin-sliced chicken breast cutlets or chicken tenders; 1 pouch Red Fork Skillet Sauce; Chopped fresh basil or parsley, for garnish. 1. Brown Chicken: Season chicken with salt. Heat 1 tbs. oil in 10 or 12-in nonstick skillet over high. Add chicken; cook until golden brown, about 3 minutes. Flip and brown the other side, about 3 min more. 2. Combine & Heat: Pour Sauce over chicken. Heat on low until sauce is warmed, about 2 min. Serve garnished with herbs. Variation: Use cubed boneless skinless chicken and serve over cooked pasta.
Always refer to the actual package for the most accurate information