Source: dLife

Moist and delicious chicken breasts simmered with marsala wine, tomatoes, and olives.

Servings

0.25 cup white all purpose flour
1 tsp ground oregano
0.25 tsp black pepper
0.12 tsp hot red pepper flakes
2 whole chicken breast, raw , skinned and cut in half crosswise
4 chicken thighs , skinned
1.5 tsp olive oil
1 Onion, white, fresh, large, whole , sliced vertically
2 fresh plum tomatoes , diced
0.5 cup fat free reduced sodium chicken broth
0.5 cup Marsala wine
0.25 cup chopped parsley
2 oz canned green olives , 1/4 cup, halved
1 tbsp capers, drained , rinsed
0.12 tsp salt

1 Mix together the flour, oregano, black pepper and hot pepper flakes in a shallow bowl or plate.
2 Dredge all of the chicken pieces in the flour mixture, coat evenly on all sides.
3 Spray a large Dutch oven or pan with nonstick cooking spray, add the oil, and heat over medium high heat.
4 Add chicken and cook until brown on all sides, about 5 minutes. Remove chicken and place on a platter.
5 Add the onions to the pan and cook until starting to soften and brown, about 4 minutes.
6 Stir in the tomatoes and saute an additional 2 minutes.
7 Stir in the broth and Marsala wine. Using a wooden spoon scrape up brown bits on the bottom of pan.
8 Add chicken back in and bring to a boil. Lower heat, cover, and simmer until chicken is tender, about 45 to 50 minutes.
9 Stir in the parsley, olives, capers and salt and serve.

This dish is tasty alone or on top of rice or small pasta.