Serve this one-skillet Mediterranean chicken dish with herbed green beans and a glass of red wine.
Oxmoor House JANUARY 2008
Sprinkle chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
. Add garlic and onion to pan, and sauté 2 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Remove chicken from pan, and keep warm. Continue to simmer tomato mixture, uncovered, 5 minutes. Stir in olives, basil, and 1/4 teaspoon pepper.
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