*  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 <[email protected]>
Date August 17, 1997

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