Recipe by Chef PotPie
I got this recipe from our local newspaper several years ago. It was in the food section about Jewish recipes. My family loves this dish. We serve it over rice.
- 4 boneless skinless chicken breast halves
- 2 garlic cloves, chopped (we use WAY more. It's a matter of taste.)
- 1 large onion, chopped
- 1 (28 ounce) can diced tomatoes, drained
- 1⁄2 cup drinkable and dry white wine (or what you like)
- 1⁄3 cup honey
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried tarragon
- 1 cup black olives, halved
- 3 tablespoons chopped parsley
Directions See How It's Made
- In non-stick skillet with cooking spray, brown the chicken, set aside and keep warm.
- In same skillet, cook onion and garlic until soft.
- Stir in tomatoes, wine, honey, thyme and tarragon.
- Simmer for 10 minutes.
- Return chicken to the sauce, add olives and parsley and heat through until chicken is done, 10 minutes or so.