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Chicken Breast with Tomato Olive Sauce:
3/4 tsp. dried basil
6 boneless, skinned chicken breasts
3/4 tsp. garlic powder
2 Tbsps. butter
1/2 tsp. ground pepper
Mix basil, garlic powder, thyme and pepper in a small bowl. Rub mixture into both sides of chicken. Cover and let stand for 30 minutes. Melt butter with olive oil in a heavy skillet over high heat. Add chicken and soute' until golden brown, about 5 minutes per side. Transfer to plate.
Sauce:
3 Tbsps. butter
12 ripe olives, pitted and sliced
1/3 cup chopped onion
6 green olives, pitted and sliced
3 medius garlic cloves, minced salt and pepper to taste
1 1/4 cup canned Italian plum tomatoes, chopped and drained
Melt butter in heavy skillet over medium-high heat. Add onion and saute' until softened. Add garlic, then tomatoes and saute' for 2 minutes. Add ripe and green olives and cook for 5 minutes. Stir frequently. Season with salt and pepper. Spoon sauce over chicken and serve.
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