Chicken In Honeyed Tomatoes
chicken breast halves, skinless and boneless
salt and freshly ground pepper to taste
plum tomatoes, drained and chopped
fresh parsley, chopped
Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper.
Sprinkle both sides with salt and pepper.
Heat oil in large skillet over medium heat.
Working in batches, cook breasts about 3 minutes per side, until browned.
In same skillet, cook onion and garlic until soft, about 3 minutes.
Stir in tomatoes, wine, honey, thyme and tarragon.
Simmer sauce for about 15 minutes, or until thick.
Return chicken to sauce,
Cover and cook another 3 minutes.
Season with salt and pepper.
To serve, divide chicken and sauce evenly between serving plates.