Ingredients
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2 boneless skinless chicken breasts
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2 tablespoons olive oil
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1 onion, chopped
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3 cloves garlic, minced
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1 red bell pepper, cut in strips
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3/4 ounce sun-dried tomato (not oil-packed)
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1 1/2 cups dry white wine
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1/3 cup pitted black olives, sliced
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1 lemon, sliced and pips removed
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1 1/2 teaspoons cinnamon
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1 teaspoon honey
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salt and pepper
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chopped parsley, to garnish
Instructions
- Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
- Remove from skillet, and set aside.
- Add onion and red pepper to skillet and saute for one minute.
- Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
- Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
- Mix well.
- Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
- Lay the lemon slices on top of the other vegetables around the skillet.
- Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
- Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
- If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
- Spoon sauce and vegetables over chicken, garnish with parsley and serve.