Savory Chicken Breasts Provencale
|Olive oil/Vegetable oil||1 Tablespoon|
|Whole chicken breasts||2 Pound, split (Two 1 Pound Pieces)|
|Dry white wine/Water||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, chopped|
|Savory herb with garlic soup mix||1 Tablespoon (1 Envelope Lipton Recipe Secrets)|
|Water||3⁄4 Cup (12 tbs)|
|Sliced pitted ripe olives||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
In 12-inch skillet, heat oil over medium-high heat and brown chicken 10 minutes, turning once; drain.
Remove chicken and keep warm.
Add wine to skillet and boil over high heat 2 minutes, stirring brown bits from bottom of skillet.
Stir in tomato and savory herb with garlic soup mix blended with water.
Bring to a boil over high heat.
Reduce heat to low and return chicken to skillet.
Simmer covered 20 minutes or until chicken is done.
Top with olives and parsley.