Ingredients
- 4 chicken breast (halves)
- 1 onion
- 1 1/2 c dry wine (white)
- 3/8 c pitted ripe olives
- 1 1/2 oz sun tomato (dried halves)
- 2 tb olive oil
- 1 1/2 ts cinnamon
- 1 ts honey
- 1 slice bell pepper (red)
- 1 slice lemon
- some garlic
stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley. Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired.
