Chicken in honeyed tomatoes

6 Servings

Ingredients

QuantityIngredient
6Boned and skinned chicken breasts,, about 2 pounds
Salt and pepper;, to taste
3tablespoonsOlive oil
1smallOnion;, chopped
1Clove garlic;, minced
1can(28oz) plum tomatoes; drained and chopped
½cupDry white wine
6tablespoonsHoney
½teaspoonDried thyme leaves;, crushed
½teaspoonDried tarragon leaves;, crushed
1cupPitted black olives;, halved
3tablespoonsChopped fresh parsley

Directions

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