Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Boned and skinned chicken breasts,, about 2 pounds |
| \N \N | Salt and pepper;, to taste |
| 3 tablespoons | Olive oil |
| 1 small | Onion;, chopped |
| 1 \N | Clove garlic;, minced |
| 1 can | (28oz) plum tomatoes; drained and chopped |
| ½ cup | Dry white wine |
| 6 tablespoons | Honey |
| ½ teaspoon | Dried thyme leaves;, crushed |
| ½ teaspoon | Dried tarragon leaves;, crushed |
| 1 cup | Pitted black olives;, halved |
| 3 tablespoons | Chopped fresh parsley |
Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, honey, thyme and tarragon. Simmer sauce for about 15 minutes, or until thick. Return chicken to sauce, Cover and cook another 3 minutes. Season with salt and pepper. To serve, divide chicken and sauce evenly between serving plates.
Sprinkle with parsley. Makes 6 servings. Typed by Ethel Snyder <essie49@...> Date August 17, 1997 Recipe by: The Pantagraph (Bloomington, Il.) -- August 13, 1997 Posted to MC-Recipe Digest V1 #769 by essie49@... (Ethel R Snyder) on Sep 01, 1997