Chicken in honeyed tomatoes

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

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