Lunch: Chicken Breasts with Tomato and Olive Sauce

Ingredients

1 tbsp. olive or salad oil
4 medium skinless, boneless chicken-breast halves
1 medium onion
1 tbsp. red wine vinegar
6 large plum tomatoes
1/2 c. Greek or pitted ripe olives

Instructions

In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken-breast halves until golden and juices run clear when chicken is pierced with a knife, about 8 minutes. Remove chicken to plate.
In drippings in skillet over medium heat, cook onion until tender-crisp. Add red wine vinegar and cook until onion is very tender; stir in chopped tomatoes and olives. Over high heat, heat to boiling.
Return chicken to skillet; heat through.

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