Green Olive Chicken

• 8 boneless skinless chicken breasts
• salt, to taste
• ground black pepper, to taste
• 2 tablespoons vegetable oil
• 4 garlic cloves, crushed
• 1 bay leaf
• 14 teaspoon dried thyme
• 1 (15 ounce) can diced tomatoes, drained
• 20 pimento-stuffed green olives
• 1 14 cups dry white wine
• 1 14 cups chicken broth
• 8 ounces angel hair pasta
• 2 teaspoons cornstarch
• 1 tablespoon water

1. Season chicken with salt and pepper.
2. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side.
3. Add garlic, bay leaf, and thyme; mix well, then stir in tomatoes, olives, wine and broth.
4. Reduce heat to low and simmer, uncovered, for 20-25 minutes or until chicken is cooked through and juices run clear.
5. Remove garlic and bay leaf.
6. While chicken is cooking, boil pasta in salted water until cooked al dente, according to package directions.
7. Remove chicken to a warm plate.
8. Stir cornstarch into water, and drizzle into sauce.
9. Stir over heat until sauce thickens.
10. Transfer pasta into sauce, toss thoroughly and serve with chicken.

chicken breasts, salt, ground black pepper, vegetable oil, garlic, bay leaf, thyme, tomatoes, green olives, white wine, chicken broth, pasta, cornstarch, water

Taken from www.food.com/recipe/green-olive-chicken-333256 (may not work)