1/4 teaspoon salt
1/8 teaspoon black pepper
4 skinless, boneless chicken breasts
4 teaspoons olive oil, divided
1 medium yellow onion, chopped (about 1 cup)
1 clove garlic, minced
1 can (14.5 ounces) whole tomatoes, undrained
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Sprinkle chicken with salt and pepper. In a large skillet heat 2 teaspoons of olive oil over medium-high heat. Add chicken to skillet; sauté on both sides, about 10 minutes. Place chicken on plate; cover with foil to keep warm.
Add remaining oil to skillet and heat over medium heat. Add onion and garlic; cook, stirring frequently, until golden, about 3 minutes. Add tomatoes with liquid, wine, basil, and thyme. Bring to a boil; cook for 5 minutes, stirring occasionally to break up tomatoes.
Return chicken to skillet. Simmer the mixture until chicken is no longer pink, about 10 minutes longer. Place chicken on serving plates. Spoon tomato mixture evenly over chicken. Serve immediately.
Serves 4
