Ingredients

4 chicken breast halves; skinned, boned
2 Tbsp. olive oil
1 onion; chopped
3 cloves garlic; minced
1 red bell pepper; cut strips
1-1/2 oz. sun-dried tomato halves; no oil
1-1/2 C. dry white wine
1/3 C. pitted ripe olives; sliced
1 lemon; sliced
1-1/2 tsp. cinnamon
1 tsp. honey
salt and pepper
parsley; chopped, garnish

Cooking Instructions

In large skillet over medium heat, Saute chicken breasts in oil for about 5 minutes, turning once. Add onion, garlic and red pepper. Saute, stirring often, for about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley. Cover and simmer for 15 minutes. Remove cover and cook for 5 more minutes until chicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)