Ingredients
- 4 chicken breast (halves)
- 1 onion
- 350 ml dry wine (white)
- 45 gr pitted ripe olives
- 40 gr sun tomato (dried halves)
- 30 ml olive oil
- 4 gr cinnamon
- 5 ml 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.
