Ingredients
4 skinless, boneless chicken breast halves (about 1 pound total)
2 tablespoons olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
3 large tomatoes, coarsely chopped
1/4 cup Greek black olives or ripe olives, pitted and sliced
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup dry red wine or reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 cup snipped fresh basil
2 cups hot cooked couscous
Preparation
1 Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm. 2 For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve with couscous
