Ingredients
6
6 servings
- •2 tablespoons white wine
- •2 teaspoons olive oil
- •6 skinless, boneless chicken breast halves
- •3 cloves garlic, minced
- •0.5 cup diced onion
- •3 cups tomatoes, chopped
- •0.5 cup white wine
- •2 teaspoons chopped fresh thyme
- •1 tablespoon chopped fresh basil
- •0.5 cup kalamata olives
- •0.25 cup chopped fresh parsley
- •salt and pepper to taste
Instructions
- Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
- Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add 1/2 cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
- Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.
Nutritional Facts
Per 6 servings
- Calories: 222
- Carbohydrate: 7g
- Fat: 6g
- Fiber: 2g
- Protein: 29g
- Sugar: 3g
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