4 chicken breasts, skinless, bone-in
¼ cup all-purpose flour
3 Tbsp olive oil
1 small onion, chopped
3 garlic cloves, finely chopped
½ cup dry red wine
2 oz sun-dried tomatoes, sliced into strips
1 (28-oz.) can diced tomatoes with juice
1 cup reduced sodium chicken broth
1 sprig fresh thyme
1 bay leaf
½ cup Kalamata olives, pitted, rinsed and chopped
1 tsp kosher salt
2 tsp black pepper
Soak the sun-dried tomatoes in wine. Set aside. Cut each chicken breast into 2 pieces, crosswise. Sprinkle chicken with salt and pepper. Dredge the chicken pieces in the flour, coating lightly.
In a large sauté pan, heat the oil over medium heat until oil begins to shimmer. Add the chicken pieces and sauté just until brown, about 3-4 minutes per side. Transfer chicken to a plate and set aside. Add the onion and garlic to the same pan, sautéing over medium heat until onion is tender and aromatic, about 5 minutes.
Add sun-dried tomatoes and wine. Simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, thyme, bay leaf and olives. Return chicken pieces to pan and coat them in sauce.
Bring the sauce to a simmer, covering and simmering over medium-low heat until the chicken is cooked through, about 30 minutes.
Transfer chicken to a platter. Adjust the seasoning to taste. If needed, boil the sauce until it thickens slightly, about 3 minutes. Skim off any excess fat from the sauce, then spoon over chicken. Serve.
Yield: 8 servings
Per serving: 291 calories, 10.7g fat, 29.2g protein, 15.3g carbohydrate, 2g dietary fiber, 66mg cholesterol, 944mg sodium, 727mg potassium, 42.9mg calcium.