Heat the oil and 2 tablespoons white wine in a large
skillet over medium heat. Add chicken and saute
about 4 to 6 minutes each side, until golden. Remove
chicken from skillet and set aside.
Saute garlic in pan drippings for 30 seconds, then
add onion and saute for 3 minutes. Add tomatoes and
bring to a boil. Lower heat, add 1/2 cup white wine
and simmer for 10 minutes. Add thyme and basil and
simmer for 5 more minutes.
Return chicken to skillet and cover. Cook over low
heat until the chicken is cooked through and no
longer pink inside. Add olives and parsley to the
skillet and cook for 1 minute. Season with salt and
pepper to taste and serve.
Serving
Suggestions
angel hair pasta and salad
Originally Submitted
9/1/2011
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