Chicken Breasts Nicoise - cooking recipe

Ingredients

2 tablespoons olive oil
6 (6 ounce) boneless skinless chicken breasts
1 large onion, chopped
1 tablespoon minced garlic
1 (15 ounce) can diced tomatoes, undrained
1 cup pitted and coarsely chopped nicoise olives or 1 cup kalamata olive
1/2 cup red wine
1/2 cup reduced-sodium chicken broth
1 tablespoon Pernod, optional
1 teaspoon herbes de provence

Preparation

Heat the olive oil in a large skillet over medium high heat.
When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
Remove and set aside.
Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
Add the tomatoes with their juice and crush lightly with a fork.
Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
Cook until reduced and thickened slightly, 8 to 10 minutes.
Return the breasts to the skillet; reduce the heat to low.
Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
I like to serve this with rice and steamed runner beans.