Sauteed Chicken Breasts - cooking recipe

Ingredients

2 tsp. olive oil
4 (4 oz.) boneless, skinless chicken breasts
1/4 tsp. black pepper
1 c. chopped onion
1/2 c. chicken broth
1 c. chopped tomato
1/2 tsp. dried basil
1/2 tsp. thyme
1/4 c. dry white wine
20 small black olives, chopped
2 tsp. cornstarch, blended with 2 Tbsp. water
chopped parsley for garnish (optional)

Preparation

Heat oil in skillet.
Add chicken and pepper.
Cook until lightly browned.
Remove chicken.
Add onion, garlic and 1/4 cup chicken broth to skillet; cook until softened.
Add tomato, basil and thyme; cook for 3 minutes.
Add wine and remaining 1/4 cup chicken broth; increase heat to high and bring to boil.
Return chicken; add olives and reduce to medium heat.
Cover and simmer until chicken is cooked through.
Add cornstarch mixture, stirring until slightly thickened.
Serve garnished with parsley, if desired.
Serves 4.