Ingredients

• 2 tsp evoo
• 2 TBSP white wine
• 6 skinless boneless chicken breast halves
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 3 cups tomatoes, chopped ( I used canned diced)
• 1/2 c. white wine
• 2 tsp chopped fresh thyme
• 1 TBSP chopped fresh basil
• Little less than one can sliced artichoke hearts
• 1/2 c. or more Kalamata olives
• 1/4 c. chopped fresh parsley
• salt pepper to taste

Directions

1. Heat the oil and 2 TBSP white wine in a large skillet over medium heat.

2. Add chicken and saute about 4-6 minutes each side, until golden

3. Remove checken from skillet and set aside

4. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes.

5. Add tomatoes and bring to a boil. Lower heat

6. Add 1/2 c. white wine and simmer for 10 minutes

7. Add thyme, basil,artichoke hearts and simmer for 5 more minutes

8. Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside.

9. Add olives and parsley to the skillet and cook for one minute

10. Season with S & P to taste and serve.

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