Sauteed Chicken Breasts With Tomato and Thyme

Adapted and made my own from "Cooking for Dummies." I grew up hating tomatoes, but I dig this dish. Best with fresh herbs, but dried work in a pinch. I usually omit the onion myself. Sounds like a lot of work, but once you get it going it's extremely easy.

• Ready In: 20 mins
• Serves: 1-2

Ingredients

• 2  boneless skinless chicken breasts
• 1 -2  tablespoon extra virgin olive oil
• 1  tomatoes, peeled and diced
• 1  garlic clove, minced
• 1⁄2 medium onion, chopped fine (optional)
• 1⁄3 cup chicken broth
• 1⁄4 cup white wine
• 1  teaspoon fresh thyme or 1⁄4 teaspoon dried thyme
• 2  tablespoons fresh basil, chopped (optional) or 1⁄2 tablespoon dried basil (optional)
•  black pepper
•  salt

Directions

1. Heat oil in sautee pan (preferably not non-stick) over med-high heat.
2. Cover chicken with plastic wrap and flatten with heavy pan or meat hammer, then season with Salt and pepper on both sides.
3. Place chicken in hot pan cook approx 4-5 minutes per side until golden brown and juices run clear.
4. Move chicken from pan to platter and cover with foil to keep warm. Leave pan on heat.
5. Lower heat to Medium. Add garlic and onion to hot pan and cook for about 30 seconds, DO NOT CARMALIZE!
6. Stir in diced tomato, basil, thyme, chicken broth and wine.
7. Turn heat back up to med-high and cook, stirring occasionally, until reduced about half.
8. Spoon over chicken while still hot and serve.