Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Skinless, boneless chicken -tomatoes, seeded and
-breast halves Coarsely chopped
1 tb Olive oil 1/2 ts Dried basil
Freshly ground pepper, to 1/2 ts Dried marjoram
-taste 1/2 c Pitted, sliced black olives
1/2 c Dry red wine 1/4 c Minced fresh parsley
4 Fresh or canned plum

Heat the olive oil in a large skillet over medium heat. Add the
chicken and cook for 5 minutes until golden, turning once. Add more
oil if necessary. Stir in the remaining ingredients except the
olives and parsley. Bring to a boil; reduce the heat to low, cover,
and simmer for 20 to 25 minutes or until the chicken is almost cooked
through. Uncover and increase the heat to medium-high. Cook for an
additional 5 minutes or until the liquid is reduced by one-third.
Stir in the olives and parsley and heat through.

Makes 4 servings.

[Sherrie Ruhl, The Baltimore Sun; JAn 29, 1992]

Posted by Fred Peters.

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