Ingredients

2 tsp. olive oil
2 Tbsp. dry white wine
3 whole boneless skinless chicken breasts, halved
3 cloves garlic, minced
1/2 C. diced onion
3 medium tomatoes, coarsely chopped
2 tsp. minced thyme
1 Tbsp. minced basil
1/2 C. dry white wine
1/2 C. Kalamata olives
1/4 C. minced Italian parsley
fresh ground pepper
1 dash salt (optional)

Cooking Instructions

Heat the oil and wine in a heavy skillet over medium heat. Add the chicken breasts and Saute until golden on each side, about 4 to 6 minutes a side. Remove the chicken from the skillet. Saute the garlic for 30 seconds in the pan drippings. Add the onion and Saute for 3 minutes. Add the tomatoes and bring to a boil. Lower the heat, add the wine, and simmer for 10 minutes. Add the thyme and basil and simmer for 5 minutes. Return the chicken to the skillet and cover. Cook over low heat until the chicken is cooked through. Add the olives and parsley and cook 1 minute. Season with pepper and salt and serve.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)