Sun-Drenched Chicken Breasts

• 1 Tbsp. olive oil
• 2 whole chicken breasts (about 1 lb. each), split
• 1/4 c. dry white wine (optional)
• 1 large tomato, chopped
• 1 envelope Lipton Recipe Secrets golden herb with lemon soup mix
• 3/4 c. water
• 2 Tbsp. sliced pitted ripe olives
• 1 Tbsp. chopped fresh parsley (optional)

1. In a 12-inch skillet, heat oil and brown chicken over medium heat for 10 minutes, turning once; drain.
2. Remove chicken and keep warm.
3. In same skillet, add wine and boil 2 minutes, stirring brown bits from bottom of skillet.
4. Stir in tomato and golden herb with lemon soup mix, blended with water.
5. Return chicken to skillet.
6. Bring to boil over high heat.
7. Reduce heat to low and simmer, covered, 20 minutes or until chicken is done.
8. Top with olives and parsley.
9. Serve, if desired, over hot cooked rice or noodles.
10. Serves 4.

olive oil, chicken breasts, white wine, tomato, recipe secrets golden, water, olives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809556 (may not work)