Ingredients

• 1/4 cup all-purpose flour
• 4 boneless, skinless chicken breasts
• cooking spray
• 5 garlic cloves, finely chopped (about 2 tablespoons)
• 1 1/2 cups dry white wine
• 1 1/2 cups diced plum tomato
• 1/4 cup green olives, chopped
• 3 tablespoons chopped fresh or 1 tablespoon dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 tablespoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Rinse chicken and pat dry. Place the flour in a shallow dish. Dredge chicken in flour.

2. Coat a large Dutch oven with cooking spray over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 7 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.

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