Lighter Chicken Provencale

• 1 lb boneless chicken breast
• 1 tablespoon extra virgin olive oil
• 34 cup onion, diced
• 12 cup sweet bell pepper, diced
• 3 garlic cloves, crushed
• 12 cup dry white wine or 12 cup chicken broth
• 1 cup tomatoes, diced
• 14 cup black olives, sliced
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• 3 tablespoons fresh basil, chopped

1. Spray large skillet with non-stick cooking spray and place over medium-high heat.
2. Add lightly salted chicken breasts to pan and turn when chicken is golden brown (about 4 minutes); turn and brown second side.
3. Cover and cook for another 5 minutes, or until no longer pink inside and the juices run clear.
4. Remove from pan, cover and keep warm.
5. Heat oil in same pan, then add onion, sweet pepper and garlic.
6. Cover and cook 2 minutes or until softened.
7. Add wine or chicken broth.
8. Add diced tomato, olives, salt and pepper.
9. Bring to boil, lower heat and simmer uncovered 3 to 4 minutes, or until sauce has thickened slightly.
10. Return warm chicken to pan and coat with sauce.
11. Add basil at the end and stir into sauce.

chicken breast, extra virgin olive oil, onion, sweet bell pepper, garlic, white wine, tomatoes, black olives, salt, ground pepper, fresh basil

Taken from www.food.com/recipe/lighter-chicken-provencale-181370 (may not work)