Ingredients
• 2 tbsp. white wine
• 3 garlic cloves, minced
• 2 tsp. olive oil
• 6 chicken breast halves, skinless and boneless
• 1/2 cup onions, diced
• 1/2 cup white wine
• 1 tbsp. fresh basil, chopped
• 2 fennel bulbs, sliced in half
• Salt and black pepper, to taste
• 3 cups tomatoes, chopped
• 2 tsp. fresh thyme, chopped
• 1/2 cup kalamata olives
• 1/4 cup fresh parsley, chopped
Directions

  1. Heat oil with 2 tablespoons white wine in a large skillet on medium
    heat.
  2. Add chicken and cook for about 6 minutes per side.
  3. Transfer the chicken to a plate and stir in garlic.
  4. Sauté for about 30 seconds and add onions.
  5. Sauté for about 3 minutes and stir in fennel and tomatoes.
  6. Allow it to boil and lower the heat.
  7. Add half cup white wine and cook for about 10 minutes.
  8. Stir in basil and thyme and cook for about 5 minutes.
  9. Return the cooked chicken to the skillet.
  10. Cover the cooking pan and cook on low heat.
  11. Stir in parsley and olives and cook for about 1 minute.
  12. Adjust seasoning with salt and black pepper. Serve and
    enjoy!