6 boned and skinned chicken breasts, about 2

pounds salt and pepper, to taste 3 tablespoons olive oil

1 small onion, chopped

1 clove garlic, minced

1 can (28oz) plum tomatoes, drained and chopped

1/2 cup dry white wine

6 tablespoons honey

1/2 teaspoon dried thyme leaves, crushed

1/2 teaspoon dried tarragon leaves, crushed

1 cup pitted black olives, halved

3 tablespoons chopped fresh parsley

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. Remove and keep warm. 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. Sprinkle with parsley. Makes 6 servings. Typed by Ethel Snyder <essie49@juno.com> Date August 17, 1997