Greek Chicken Breasts

Serves:

Ingredients:

4 Skinless, boneless chicken
-breast halves
1 tb Olive oil
Freshly ground pepper, to
-taste
1/2 c Dry red wine
4 Fresh or canned plum
-tomatoes, seeded and
Coarsely chopped
1/2 ts Dried basil
1/2 ts Dried marjoram
1/2 c Pitted, sliced black olives
1/4 c Minced fresh parsley

Method:

Heat the olive oil in a large skillet over medium heat.
Add the chicken and cook for 5 minutes until golden, turning once.
Add more oil if necessary.
Stir in the remaining ingredients except the olives and parsley.
Bring to a boil; reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the chicken is almost cooked through.
Uncover and increase the heat to medium-high.
Cook for an additional 5 minutes or until the liquid is reduced by one-third.
Stir in the olives and parsley and heat through.
Makes 4 servings.
[Sherrie Ruhl, The Baltimore Sun; JAn 29, 1992] Posted by Fred Peters.