Ingredients
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3/4 teaspoon dried basil
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6 boneless skinless chicken breasts
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1/4 teaspoon garlic powder
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2 tablespoons butter
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3/4 teaspoon dried thyme
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2 tablespoons olive oil
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1/2 teaspoon black pepper
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3 tablespoons butter
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12 ripe olives, pitted and sliced
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1/3 cup onion, chopped
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6 green olives, pitted and sliced
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3 garlic cloves, minced
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salt and pepper, to taste
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1 1/4 cups canned Italian plum tomatoes, drained and chopped
Instructions
- Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes.
- Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
- Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened.
- Add garlic and tomatoes and cook 2 minutes.
- Add olives and cook 5 minutes more, stirring frequently.
- Season with salt and pepper to taste and serve over chicken breasts.