Title: Chicken in Honeyed Tomatoes
Categories: Chicken, Poultry
Yield: 6 Servings

6 Boned and skinned chicken
-breasts,, about 2 pounds
Salt and pepper;, to taste
3 tb Olive oil
1 sm Onion;, chopped
1 Clove garlic;, minced
1 cn (28oz) plum tomatoes;
-drained and chopped
1/2 c Dry white wine
6 tb Honey
1/2 ts Dried thyme leaves;, crushed
1/2 ts Dried tarragon leaves;,
-crushed
1 c Pitted black olives;, halved
3 tb Chopped fresh parsley

Flatten chicken breasts slightly by pounding them between 2 pieces of waxed
paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet
over medium heat. Working in batches, cook breasts about 3 minutes per
side, until browned. Remove and keep warm. In same skillet, cook onion and
garlic until soft, about 3 minutes. Stir in tomatoes, wine, honey, thyme
and tarragon. Simmer sauce for about 15 minutes, or until thick. Return
chicken to sauce, Cover and cook another 3 minutes. Season with salt and
pepper. To serve, divide chicken and sauce evenly between serving plates.
Sprinkle with parsley. Makes 6 servings. Typed by Ethel Snyder
Date August 17, 1997

Recipe by: The Pantagraph (Bloomington, Il.) -- August 13, 1997 Posted to
MC-Recipe Digest V1 #769 by essie49@juno.com (Ethel R Snyder) on Sep 01,
1997