Chicken Breast With Tomato Olive Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got a calendar for 2007 with a recipe and food picture on each month. This is the first one that caught my eye! Ingredients:
3/4 teaspoon dried basil |
6 boneless skinless chicken breasts |
1/4 teaspoon garlic powder |
2 tablespoons butter |
3/4 teaspoon dried thyme |
2 tablespoons olive oil |
1/2 teaspoon black pepper |
3 tablespoons butter |
12 ripe olives, pitted and sliced |
1/3 cup onion, chopped |
6 green olives, pitted and sliced |
3 garlic cloves, minced |
salt and pepper, to taste |
1 1/4 cups canned italian plum tomatoes, drained and chopped |
Directions:
1. Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes.
2. Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
3. Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened.
4. Add garlic and tomatoes and cook 2 minutes.
5. Add olives and cook 5 minutes more, stirring frequently.
6. Season with salt and pepper to taste and serve over chicken breasts.
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