Moroccan Chicken With Dried Fruit And Olive Topping - cooking recipe

Ingredients

3 teaspoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
4 (6 ounce) boneless skinless chicken breasts
1/2 cup onion, chopped
2 teaspoons garlic, minced
3/4 cup dried mixed fruit
1/2 cup dry white wine
1/2 cup fat-free low-sodium chicken broth
1/4 cup green olives, pitted and chopped
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
Sprinkle salt, pepper, and thyme evenly over chicken.
Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
Heat remaining 1 teaspoon oil in pan.
Add onion to pan; saute 2 minutes until tender.
Add garlic to pan; saute 30 seconds.
Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.