Ingredients
- 6 boned
- 1 onion
- 1 clove garlic
- 1 cup pitted black olives
- 6 tablespoons honey
- 1/2 cup dry wine (white)
- 3 tablespoons olive oil
- 3 tablespoons parsley (chopped fresh)
- 1/2 teaspoon thyme leaves (dried)
- 1/2 teaspoon tarragon leaves (dried)
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@juno.com> Date August 17, 1997
