Tomato-Olive Herbed Chicken

1. 1

   Warm the white wine and oil in a large skillet over medium heat. Add the chicken and cook until golden, about 4 to 6 minutes per side. Remove the chicken from the skillet and set aside.

2. 2

   Stir the garlic into the pan drippings and cook for 30 seconds. Add the onion; cook and stir until the onions are tender, about 3 minutes. Add the tomatoes and bring to a boil. Lower the heat to low and add 1/2 cup white wine; simmer for 10 minutes. Stir in the thyme and basil and simmer for 5 more minutes.

3. 3

   Return the chicken to the skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add the olives and parsley; cook for 1 minute. Season with salt and pepper and serve.

• Calories 334.65 kcal Moderate
• Protein 53.92 g Good Source
• Carbs 10.49 g Moderate
• Total Fat 8.1 g Moderate
• Saturated Fat 0.81 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 140.73 mg High
• Sodium 612.95 mg High
• Fiber 3.63 g Moderate
• Sugar 3.47 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 18.59 mg Low Source
• Iron 1.7 mg Low Source
• Potassium 126.62 mg Low Source
• Vitamin A 14.23 mcg_rae Low Source
• Vitamin C 5.55 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷