14.5 ounce canned tomatoes diced with basil, garlic, and oregano, un-drained canned
0.3 cup basil fresh chopped
3 garlic cloves minced
0.3 cup kalamata olives pitted chopped
0.3 cup merlot dry red
1.5 teaspoons olive oil
0.8 cup onion chopped
0.1 teaspoon salt
3 ounce chicken thighs boneless skinless
Equipment
frying pan
Directions
Sprinkle chicken evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in large nonstick skillet over medium-high heat.
Add chicken; cook 3 to 4 minutes on each side or until browned.
Remove chicken from pan; keep warm.
Add garlic and onion to pan, and saut 2 minutes. Stir in tomatoes and wine; bring to a simmer. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done.
Remove chicken from pan, and keep warm. Continue to simmer tomato mixture, uncovered, 5 minutes. Stir in olives, basil, and 1/4 teaspoon pepper.
