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  Mediterranean Chicken Breasts
   Poultry
   Cook's Country
   7/14/2008
Ingredients:
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
salt & pepper
2 T EVOO
1 onion, chopped fine
4 garlic cloves, minced (I halve this)
3/4-cup low-sodium chicken broth
1/2 cup pitted Kalamatra olives, chopped
1 1/2-cups cherry tomatoes, halved or quartered
2 T finely chopped fresh oregano
2 T finely chopped fresh parsley
Instructions:
1. Pat chicken dry with paper towels & season with salt & pepper. Heat 1 T EVOO in large skillet over med-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate & tent with foil.
2. Add remaining oil & onion to empty skillet & cook over medium heat until onion is lightly browned, about 5 min. Stir in garlic & cook until fragrant, about 30 seconds. Add broth, olives & browned chicken along with any accumulated juices & bring to a boil. Reduce heat & simmer, covered, until chicken is cooked through, 2 to 4 minutes.
3. Transfer chicken to serrving platter. Add tomatoes to skillet & cook until just softened, about 1 minute. Off heat, stir in oregano & parsley & season with salt & pepper. Spoon vegetable mixture over chicken & serve.
Serves 4.

Served to Jay 07/19/08 with couscous.
The broth is runny & the couscous did a nice job of soaking it up. I really liked the flavors. Jay ate it & said he didn't mind it. Not a ringing endorsement. The chicken was tender. Needed salt -- I didn't add any at the last. I made the full amount of sauce for two chicken breasts & there was plenty left over.
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