Chicken Saute with Olives and Plum Tomatoes

• 2 1/2 tablespoons olive oil
• 2 6-ounce skinless boneless chicken breast halves
• 3 tablespoons chopped fresh marjoram
• 1 yellow bell pepper, thinly sliced
• 5 garlic cloves, minced
• 1 1/2 cups seeded diced plum tomatoes
• 1/4 cup coarsely chopped pitted Kalamata or other brine-cured black olives

1. Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat.
2. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram.
3. Add to skillet; saute until golden, about 4 minutes per side.
4. Transfer chicken to plate.
5. Add 1 tablespoon oil to skillet.
6. Add bell pepper; saute 2 minutes.
7. Add garlic; saute 1 minute.
8. Add tomatoes; saute until juices are released, about 3 minutes.
9. Stir in olives and 2 tablespoons marjoram.
10. Return chicken to skillet.
11. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes.
12. Season with salt and pepper.

olive oil, chicken, fresh marjoram, yellow bell pepper, garlic, tomatoes, black olives

Taken from www.epicurious.com/recipes/food/views/chicken-saute-with-olives-and-plum-tomatoes-104956 (may not work)