6 boned and skinned chicken breasts, — about 2
pounds salt and pepper, — to taste 3 tablespoons olive oil
1 small onion, — chopped
1 clove garlic, — minced
1 can (28oz) plum tomatoes, drained and chopped
1/2 cup dry white wine
6 tablespoons honey
1/2 teaspoon dried thyme leaves, — crushed
1/2 teaspoon dried tarragon leaves, — crushed
1 cup pitted black olives, — halved
3 tablespoons chopped fresh parsley
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