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Chicken in Honeyed Tomatoes

Chicken in Honeyed Tomatoes

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 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. ... [read full recipe below]

Yield: 6 servings

Nutritional Information

  • Calories: 325
  • Fat Total: 11 g
  • Carbohydrates: 25.8 g
  • Protein: 29 g
  • Cholesterol: 68.4 mg
  • Sodium: 492 mg
  • Dietary Fiber: 2.09 g
  • Calories from Fat: 31%

Ingredients

  • 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

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 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.

Tip

Strictly kosher kitchens should be sure to use certified kosher products.