Categories: Entree - Chicken

Ingredients

• 1 lb. boneless chicken breasts
• 1/4 t. salt
• 1/8 t. black pepper
• 3 t. olive oil, divided
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 can diced tomatoes, undrained
• 1/2 C. dry white wine or chicken broth
• 1/2 t. dried basil
• 1/2 t. dried thyme
• 1 C. rice, cook to package directions

Directions

1. Sprinkle chicken with salt and pepper. In a large skillet heat 2 teaspoons of olive oil over medium-high heat. Add chicken to skillet; sauté on both sides, about 10 minutes. Place chicken on plate; cover with foil to keep warm.

2. Add remaining oil to skillet and heat over medium heat. Add onion and garlic; cook, stirring frequently, until golden, about 3 minutes. Add tomatoes with liquid, wine or broth, basil, and thyme. Add additional salt & pepper to taste, Bring to a boil; cook for 5 minutes, stirring occasionally.

3. Return chicken to skillet. Reduce heat; simmer the mixture until chicken is no longer pink, about 10 minutes. Place chicken on serving plates. Spoon tomato mixture evenly over chicken. Serve with rice.

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