Sun-Drenched Chicken Breasts

Directions

1. 1
   In a 12-inch skillet, heat oil and brown chicken over medium heat for 10 minutes, turning once; drain.
2. 2
   Remove chicken and keep warm.
3. 3
   In same skillet, add wine and boil 2 minutes, stirring brown bits from bottom of skillet.
4. 4
   Stir in tomato and golden herb with lemon soup mix, blended with water.
5. 5
   Return chicken to skillet.
6. 6
   Bring to boil over high heat.
7. 7
   Reduce heat to low and simmer, covered, 20 minutes or until chicken is done.
8. 8
   Top with olives and parsley.
9. 9
   Serve, if desired, over hot cooked rice or noodles.
10. 10
    Serves 4.