2 Tablespoons Olive Oil
½ whole Red Onion, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Diced Tomatoes With Juice
⅓ cups Assorted Olives, Pitted And Roughly Chopped
⅓ cups White Wine
2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
Freshly Ground Black Pepper
1 Tablespoon Olive Oil
1 Tablespoon Butter
Grated Parmesan Cheese
½ pounds Linguine, Cooked Al Dente And Drained
1 teaspoon Olive Oil
- Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.
- Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
- While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.
- Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.
I used a boring onion and boring olives and had an open bottle of red wine instead of white. It was still good.