| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Boned and skinned chicken breasts,, about 2 pounds | |
| Salt and pepper;, to taste | ||
| 3 | tb | Olive oil |
| 1 | sm | Onion;, chopped |
| 1 | Clove garlic;, minced | |
| 1 | cn | (28oz) plum tomatoes; drained and chopped |
| 1/2 | c | Dry white wine |
| 6 | tb | Honey |
| 1/2 | ts | Dried thyme leaves;, crushed |
| 1/2 | ts | Dried tarragon leaves;, crushed |
| 1 | c | Pitted black olives;, halved |
| 3 | tb | Chopped fresh parsley |
INSTRUCTIONS
Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, honey, thyme and tarragon. Simmer sauce for about 15 minutes, or until thick. Return chicken to sauce, Cover and cook another 3 minutes. Season with salt and pepper. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley. Makes 6 servings. Typed by Ethel Snyder <essie49@juno.com> Date August 17, 1997 Recipe by: The Pantagraph (Bloomington, Il.) -- August 13, 1997 Posted to MC-Recipe Digest V1 #769 by essie49@juno.com (Ethel R Snyder) on Sep 01, 1997
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