| 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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