Preparation / Directions:
Heat the oil and wine in a heavy skillet over medium heat. Add the chicken breasts and saut‚ until golden on each side, about 4 to 6 minutes a side. Remove the chicken from the skillet.
Saut‚ the garlic for 30 seconds in the pan drippings. Add the onion and saut‚ for 3 minutes. Add the tomatoes and bring to a boil.
Lower the heat, add the wine, and simmer for 10 minutes. Add the thyme and basil and simmer for 5 minutes.
Return the chicken to the skillet and cover. Cook over low heat until the chicken is cooked through.
Add the olives and parsley and cook 1 minute. Season with pepper and salt and serve.