Chicken With Tomatoes, Olives & Thyme

This is from Good Food magazine. It's low fat too! Personally, I left out the olives, because I don't like them.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 4  skinless chicken breasts
• 1  large red onion, cut into 8 wedges
• 2  teaspoons dried thyme
• 150  ml white wine, dry is best
• 400  g cherry tomatoes
• 100  g black olives
•  chopped fresh parsley

Directions

1. Heat oven to 200C/180C fan/Gas 6.
2. Heat oil in a large roasting tin on the hob.
3. Brown the chicken breasts then reduce the heat and cook a further 5 minutes, turning once.
4. Add the onion with the thyne. Pour over the wine and throw in the tomatoes. Scatter the olives over the top.
5. Place tin in oven for about 15 minutes or until chicken is cooked.
6. Scatter over the parsley and serve with boiled new potatoes.
7. Can also be made with Lamb Chops, in which case the additional 5 mins on the hob is not necessary,just brown them. And use oregano instead of thyme.