Mediterranean Chicken Breasts
Jennifer Lande
ingredients
- 6 halves of boneless, skinless chicken breasts
- salt and pepper to taste
- 1/4 cup olive oil
- 3/4 cup dry white wine or red wine
- 2 medium tomatoes, peeled, seeded and coarsely chopped
- 2 garlic cloves, finely chopped
- 1/8 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon finely crumbled dried bay leaf
- 3 sprigs of fresh basil (1/2 tsp dried)
- 1/2 cup pitted black olives
- 3 tablespoons minced flat leaf parsley
directions
- 1
1. Sprinkle the chicken breasts with salt and pepper.
- 2
2. In a large saute pan over medium high heat, saute the chicken breasts in the olive oil for 2-3 minutes on each side. Remove to a dish and set aside.
- 3
3. Pour off any oil left in the pan. Turn down the heat to medium and add the wine. Simmer for about 3 minutes, or until the liquid is reduced by a third. Add the tomatoes, garlic, thyme, marjoram, bay leaf and basil. Simmer 5 minutes.
- 4
4. Return the chicken breasts to the pan, cover, and simmer 8 to 10 minutes more. Add the olives and heat through. Transfer to a serving platter and sprinkle with parsley.
Source: Jennifer Lande
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