Mediterranean Chicken

 

 I have had this dish a few times and knew I could make it better, so I found a recipe and changed a few things. With the first bite your going to be in love with this dish, the wine infuses with the flavors onion, garlic and herbed tomatoes. Followed by the saltiness of the olives.   A light flavorful sauce is created that begs to have you soak it up with a nice piece of crispy bread.  I served this over ziti with a side of roasted vegetables.

 

Ingredients

• 2 teaspoons olive oil
• 2 tablespoons white wine
• 6 skinless, boneless chicken breast halves
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 3 cups tomatoes, chopped
• 1/2 cup white wine
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh basil
• 1/2 cup kalamata olives
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Directions

1. 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.
2. Saute onions in pan drippings for 3 minutess, then add garlic and saute for one minute. Add the wine and scrape up the stuck on peices of onion from the pan.  Add tomatoes and bring to a boil. Lower heat, add thyme and basil and simmer for 5 more minutes.
3. 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.