Chicken in Honeyed Tomatoes

6 boneless, skinless chicken breasts, about 2 pounds
Salt and pepper, to taste
3 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1    28-ounce can plum tomatoes, drained and chopped
1/2 cup dry white wine
6 tablespoons honey
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried tarragon leaves, crushed
1 cup pitted black olives, halved
3 tablespoons chopped fresh parsley

Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper.

Heat oil in large skillet over medium heat. Working in batches, cook chicken breasts about 3 minutes per side, until browned. Remove and keep warm.

In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, honey, thyme and tarragon. Simmer sauce about 15 minutes or until thick.

Return chicken to sauce; add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired.

To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.

Makes 6 servings

Recipe from: National Honey Board