Tasty Tuesday Olive Chicken!

I've been so immersed in guest blogs and work on the books, I almost forgot to put up a post here on my own blog. It's a sad state of affairs, let me tell you. My body feels permanently frozen in the sitting position. Thank goodness Donna sends me these recipes to post, otherwise I'd simply be telling you all how to put smoked turkey and muenster cheese on a thin bun with a little mayo and calling it dinner!

Thank you all so much for visiting the guest blogs. Sometimes blogging can get pretty lonely. Our publicist recently mentioned not doing a blog tour for Stud and making a big splash with book nine. I was a bit miffed at first, but it might not be such a bad thing. Anyway, there are two more later this week and one on Monday and I'm done!

So, with out further adieu, here is another tasty-looking recipe from our own Diva Donna!

"Chicken Breasts simmered with wine, chicken broth, olives, tomatoes, and smattering of herbs and spices. Serve with rice. And a bottle of Wine and a very nice Hunk."

Olive Chicken

Ingredients

• 8 skinless, boneless chicken breasts
• salt to taste
• 2 tablespoons vegetable oil
• 4 cloves garlic, crushed
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 4 tomatoes, peeled and quartered
• 20 pimento-stuffed green olives
• 1 1/4 cups dry white wine
• 1 1/4 cups chicken broth

Directions

1. Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
2. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve!

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