Ingredients

• 2 tablespoons white wine
• 2 teaspoons olive oil
• 6 skinless , boneless chicken breast halves
• 3 cloves garlic , minced
• 0.5 cups diced onion
• 3 cups tomatoes , chopped
• 0.5 cups white wine
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh basil
• 0.5 cups kalamata olives
• 0.25 cups chopped fresh parsley
• salt and pepper to taste

Instructions

1. 1 Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
2. 2 Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add 1/2 cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
3. 3 Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.

Nutrition per serving