Chicken in Honeyed Tomatoes
Yield
6 servingsPrep
20 minCook
25 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breast halves, boneless, skinless
about 2 pounds |
|
1 | x |
salt and black pepper
to taste |
* |
3 | each |
olive oil
|
* |
1 | each |
onions
small, chopped |
|
1 | each |
garlic cloves
minced |
|
28oz | plum |
tomatoes
drained and , chopped |
* |
½ | cup |
white wine
dry |
* |
6 | tablespoons |
honey
|
|
½ | teaspoon |
thyme
crushed |
* |
½ | teaspoon |
tarragon leaves
crushed |
|
1 | cup |
black olives
halved |
* |
3 | tablespoons |
parsley leaves
chopped, fresh |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breast halves, boneless, skinless
about 2 pounds |
|
1 | x |
salt and black pepper
to taste |
* |
3 | each |
olive oil
|
* |
1 | each |
onions
small, chopped |
|
1 | each |
garlic cloves
minced |
|
tomatoes
drained and , chopped |
* | ||
118 | ml |
white wine
dry |
* |
9E+1 | ml |
honey
|
|
2.5 | ml |
thyme
crushed |
* |
2.5 | ml |
tarragon leaves
crushed |
|
237 | ml |
black olives
halved |
* |
45 | ml |
parsley leaves
chopped, fresh |
Directions
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.