YIELD: 6 servings
6 - boneless, skinless chicken breasts about 2 lbs.
Salt and pepper to taste
3 Tablespoons - olive oil
1 - onion chopped
1 clove - garlic minced
1 can (28 oz.) - 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
DIRECTIONSFlatten 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 chicken 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 about 15 minutes or until thick. Return chicken to sauce; add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.
TIPStrictly kosher kitchens should be sure to use certified kosher products.