Sauteed Chicken Breasts with Tomato-Caper Sauce

Ingredients:

• 4 (1/4-pound) chicken breast cutlets
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tsp extra-virgin olive oil
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (14 1/2-oz.) can diced tomatoes
• 5 pitted brine-cured kalamata olives, halved
• 1 tbsp capers, drained
• 1 tsp dried thyme

Makes 4 Servings

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium-high  heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side; transfer to a plate. Set aside.
2. Add the onion and garlic to the skillet; cook until softened, about 1 minute. Add teh wine and cook about 2 minutes. Add the tomatoes with their juice, the olives, capers, and thyme. Reduce the heat and simmer until the sauce thickens slightly, about 5 minutes longer.
3. Return the chicken  to the skillet and cook until heated through, about 1 minute.

WW POINTS VALUE: 4 pts (1 chicken cutlet & about 1/3 cup sauce per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Chicken was on sale at the grocery store and I wanted make a delicious chicken dinner. I was in the mood for Mediterranean food and this recipe looked to easy to pass up. This dinner hit the spot and was delicious. I loved how the kalamata olives and capers gave this tomato sauce a real kick. Serve this dinner with a salad or a vegetable side dish and you have a healthy Mediterranean meal at your kitchen table that is quick, easy and more affordable than what you'd get at a restaurant. Plus, it's better tasting as well.