January 30, 2019
Servings: 6 servings
2 teaspoons extra-virgin olive oil
2 tablespoons dry white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
1/2 cup diced red onion
3 cups tomatoes, chopped
1/2 cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
1/2 cup kalamata olives
1/4 cup chopped fresh parsley
Kosher salt and pepper to taste
Step 1 Heat the oil and 2 tablespoons white wine in a large skillet over medium heat.
Step 2 Add chicken and sauté about 4 to 6 minutes each side, until golden.
Step 3 Remove chicken from skillet and set aside.
Step 4 Sauté garlic in pan drippings for 30 seconds, then add onion and sauté for 3 minutes.
Step 5 Add tomatoes and bring to a boil.
Step 6 Lower heat, add 1/2 cup white wine and simmer for 10 minutes.
Step 7 Add thyme and basil and simmer for 5 more minutes.
Step 8 Return chicken to skillet and cover.
Step 9 Cook over low heat until the chicken is cooked through and no longer pink inside.
Step 10 Add olives and parsley to the skillet and cook for 1 minute.
Step 11 Season with salt and pepper to taste and serve.