Chicken with Olives

Chicken breast cooked with Picatta ingredients and a little more. Makes a very tasty and moist dish.

INGREDIENTS
2    tablespoons olive oil
2    chicken breasts, skinless and boneless
1    medium white onion, chopped
2    cloves garlic, minced
1/2    box POMI crushed tomatoes (13 ounces)
1    can (6 ounce) pitted whole or sliced black olives
2    tablespoons capers. drained, rinsed and drained
2    tablespoons lemon juice
1    teaspoon dried oregano

METHOD
In a large sauce pan, heat the olive oil over medium heat and add chicken. Brown the chicken on all sides, 3 to 4 minutes per side, and remove, reserve. Add the onions. Simmer 4 to 5 minutes until the onions are translucent and add the garlic. Simmer 1 minute and add the tomatoes, olives, capers, lemon juice and oregano, stirring well. Return the chicken to the pan and bring to a boil. Reduce heat to a simmer and cook, covered, for 13 to 15 minutes until the chicken is cooked through.

Remove the chicken breasts and slice lengthwise into 3 or 4 slices. Put slices into individual serving bowls, spoon over some of the olives and sauce and serve immediately.

Based on a recipe from Better Homes and Gardens magazine through BHG.com