Sun-Drenched Chicken Breasts

1. 1

   In a 12-inch skillet, heat oil and brown chicken over medium heat for 10 minutes, turning once; drain.

2. 2

   Remove chicken and keep warm.

3. 3

   In same skillet, add wine and boil 2 minutes, stirring brown bits from bottom of skillet.

4. 4

   Stir in tomato and golden herb with lemon soup mix, blended with water.

5. 5

   Return chicken to skillet.

6. 6

   Bring to boil over high heat.

7. 7

   Reduce heat to low and simmer, covered, 20 minutes or until chicken is done.

8. 8

   Top with olives and parsley.

9. 9

   Serve, if desired, over hot cooked rice or noodles.

No additional tips available.