2 to 3 lbs boneless skinless chicken breasts
1 tablespoon olive oil
1/4 cup white wine
1 14 oz. can diced tomatoes with Italian herbs
1/4 cup chicken broth
1 can pitted black olives, drained
2 teaspoons minced garlic, minced
3 tablespoons minced fresh parsley (or 1 tablespoon dried)
2 tablespoons minced fresh basil (or 1/2 teaspoon dried)
2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano)
Heat oil over medium-high heat in a large skillet. Add the chicken and brown, about 3 minutes per side. Add the wine and cook until liquid is reduced by half. Add the tomatoes, chicken broth, olives and garlic. Bring the mixture to a boil, and then reduce heat to a gentle simmer and cover. Cook for about 20 minutes, until sauce is thick. Stir in parsley, basil and oregano and cook 5 minutes more. Serve over cooked white beans, pasta or rice. Serves 4 to 6.
Simple hearty dish that is easy to make before a fast. Perfect served with rice, beans or pasta.