*  Exported from  MasterCook  *
 
                        CHICKEN IN HONEYED TOMATOES
 
 Recipe By     : The Pantagraph (Bloomington, Il.) -- August 13, 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    boned and skinned chicken breasts, -- about 2
 pounds
                         salt and pepper, -- to taste
    3      tablespoons   olive oil
    1      small         onion, -- chopped
    1                    clove garlic, -- minced
    1      can           (28oz) plum tomatoes, drained and chopped
      1/2  cup           dry white wine
    6      tablespoons   honey
      1/2  teaspoon      dried thyme leaves, -- crushed
      1/2  teaspoon      dried tarragon leaves, -- crushed
    1      cup           pitted black olives, -- halved
    3      tablespoons   chopped fresh parsley
 
 Flatten chicken breasts slightly by pounding them between 2 pieces of
 waxed paper.  Sprinkle both sides with salt and pepper.  Heat oil in
 large skillet over medium heat.  Working in batches, cook breasts about 3
 minutes per side, until browned.  Remove and keep warm.  In same skillet,
 cook onion and garlic until soft, about 3 minutes.  Stir in tomatoes,
 wine, honey, thyme and tarragon.  Simmer sauce for about 15 minutes, or
 until thick.  Return chicken to sauce, Cover and cook another 3 minutes. 
 Season with salt and pepper.  To serve, divide chicken and sauce evenly
 between serving plates.  Sprinkle with parsley.  Makes 6 servings. 
 Typed by Ethel Snyder <essie49@juno.com>
 Date August 17, 1997 
 
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