A simple taste of the Mediterranean!
2 tbsp olive oil
4 skinless, boneless chicken breasts, (170 g each)
4 green onions, thinly sliced
2 garlic cloves, minced
1/2 cup white wine, (or chicken broth)
3 cups chopped fresh tomatoes, (or canned diced tomatoes, drained)
2 tbsp chopped fresh tomatoes, (or canned diced tomatoes, drained)
olives, (or, if you prefer, capers) to taste
1/4 cup chopped basil
salt, to taste
black pepper, to taste
In a large skillet, heat the olive oil over medium-high heat. Sprinkle the chicken breasts with salt and pepper and place in the pan without overlapping. Cook until lightly browned on both sides and nearly cooked through, turning once - about 5 minutes per side. Remove chicken to a plate, leaving as much as possible of the oil behind. Add the green onions and garlic to the pan and cook, stirring, for no more than 1 minute. Now add the white wine and bring to a boil, stirring to dissolve any crusty bits from the bottom of the pan. Add the tomatoes and olives(or capers), and let simmer until the tomatoes are softened and the sauce has begun to thicken - about 5 minutes. Stir in the basil, then return the chicken breasts to the pan, nestling them into the sauce. Simmer until the chicken is cooked through - 1 or 2 minutes. Taste and adjust seasoning with salt and pepper, if desired.
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