Lighter Chicken Provencale

This is a great recipe I found in the San Antonio Express-News. It would be easy to vary it with different vegetables. I like to add fresh spinach just before it's done cooking (just long enough to wilt the spinach). I also season the chicken with Italian seasoning in addition to salt before cooking. We serve it with pasta and love it! Approximately 4 Weight Watchers points per serving.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless chicken breast
• 1  tablespoon extra virgin olive oil
• 3⁄4 cup onion, diced
• 1⁄2 cup sweet bell pepper, diced
• 3  garlic cloves, crushed
• 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
• 1  cup tomatoes, diced
• 1⁄4 cup black olives, sliced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 3  tablespoons fresh basil, chopped

Directions

1. Spray large skillet with non-stick cooking spray and place over medium-high heat.
2. Add lightly salted chicken breasts to pan and turn when chicken is golden brown (about 4 minutes); turn and brown second side.
3. Cover and cook for another 5 minutes, or until no longer pink inside and the juices run clear.
4. Remove from pan, cover and keep warm.
5. Heat oil in same pan, then add onion, sweet pepper and garlic. Cover and cook 2 minutes or until softened.
6. Add wine or chicken broth.
7. Add diced tomato, olives, salt and pepper. Bring to boil, lower heat and simmer uncovered 3 to 4 minutes, or until sauce has thickened slightly.
8. Return warm chicken to pan and coat with sauce.
9. Add basil at the end and stir into sauce.