2 tsp olive oil 3 Tbsp. Dry white wine
3 whole boneless, skinless chicken breasts, halved (6)
3 cloves garlic minced ½ c diced onion
3 ripe tomatoes, coarsely chopped (can diced Italian)
½ cup dry white wine 2 tsp. Minced thyme
1 Tbsp minced basil ½ cup Kalamata olives
¼ cup minced Italian parsley Fresh ground pepper and salt.
Heat the oil and wine in a heavy skillet over medium heat, then add the chicken and saute until golden on each side, about 4 to 6 minutes per side. Remove the chicken from the skillet; set aside
Saute the garlic for 30 sec in the pan drippings. Add the onion and saute for 3 minutes. Add the tomatoes and bring to a boil.
Lower the heat, add the wine and simmer for 10 min. Add the thyme and basil and simmer for 5 min.
Return the chicken to the skillet and cover. Cook over low heat until the chicken is cooked through. Add the olives and parsley to the pan and cook 1 minute. Season with pepper and salt.
Serve over pasta