Chicken Breasts Nicoise

• 2 tablespoons olive oil
• 6 (6 ounce) boneless skinless chicken breasts
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup pitted and coarsely chopped nicoise olives or 1 cup kalamata olive
• 1/2 cup red wine
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon Pernod, optional
• 1 teaspoon herbes de provence

1. Heat the olive oil in a large skillet over medium high heat.
2. When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
3. Remove and set aside.
4. Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
5. Add the tomatoes with their juice and crush lightly with a fork.
6. Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
7. Cook until reduced and thickened slightly, 8 to 10 minutes.
8. Return the breasts to the skillet; reduce the heat to low.
9. Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
10. I like to serve this with rice and steamed runner beans.

olive oil, chicken breasts, onion, garlic, tomatoes, nicoise olives, red wine, chicken broth

Taken from www.food.com/recipe/chicken-breasts-nicoise-90524 (may not work)