Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Ingredients
Directions
Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add 1/2 cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.
This recipe is from The Webb Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Nutrition Facts (per serving)
| 222 | Calories |
| 6g | Fat |
| 7g | Carbs |
| 29g | Protein |
