Moroccan Chicken With Dried Fruit And Olive Topping

• 3 teaspoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 4 (6 ounce) boneless skinless chicken breasts
• 1/2 cup onion, chopped
• 2 teaspoons garlic, minced
• 3/4 cup dried mixed fruit
• 1/2 cup dry white wine
• 1/2 cup fat-free low-sodium chicken broth
• 1/4 cup green olives, pitted and chopped
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
2. Sprinkle salt, pepper, and thyme evenly over chicken.
3. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
4. Heat remaining 1 teaspoon oil in pan.
5. Add onion to pan; saute 2 minutes until tender.
6. Add garlic to pan; saute 30 seconds.
7. Add remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or until liquid almost evaporates.
8. When there was still some liquid left in the pan, I threw the chicken back in to warm through and soak some of the flavor.

olive oil, salt, black pepper, thyme, chicken breasts, onion, garlic, mixed fruit, white wine, chicken broth, green olives, salt, black pepper

Taken from www.food.com/recipe/moroccan-chicken-with-dried-fruit-and-olive-topping-280506 (may not work)