4 Chicken breast halves; skin,
-bone
2 tb Olive oil
1 Onion; chopped
3 cl Garlic; minced
1 Red bell pepper; cut strips
1 1/2 oz Sun-dried tomato halves; no
-oil
1 1/2 c Dry white wine
1/3 c Pitted ripe olives; sliced
1 Lemon; sliced
1 1/2 ts Cinnamon
1 ts Honey
Salt and pepper
Parsley; chopped, garnish
In large skillet over medium heat, saute chicken breasts in oil about
5 minutes, turning once. Add onion, garlic and red pepper. Saute,
stirring often, about 4 minutes until onion is limp. With kitchen
shears, halve tomato halves; stir into skillet with remaining
ingredients except parsley. Cover and simmer 15 minutes. Remove cover
and cook 5 more minutes until chicken is tender and sauce is slightly
reduced. Sprinkle with chopped parsley. Serve over rice, if desired.
