Chicken In Honeyed Tomatoes

* Exported from MasterCook *

CHICKEN IN HONEYED TOMATOES

Recipe By : The Pantagraph (Bloomington, Il.) -- August 13, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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