Ingredients

• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, cut in strips
• 3/4 ounce sun-dried tomato (not oil-packed)
• 1 1/2 cups dry white wine
• 1/3 cup pitted black olives, sliced
• 1 lemon, sliced and pips removed
• 1 1/2 teaspoons cinnamon
• 1 teaspoon honey
• salt and pepper
• chopped parsley, to garnish

Instructions

1. Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.

2. Remove from skillet, and set aside.

3. Add onion and red pepper to skillet and saute for one minute.

4. Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.

5. Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.

6. Mix well.

7. Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.

8. Lay the lemon slices on top of the other vegetables around the skillet.

9. Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.

10. Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.

11. If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.

12. Spoon sauce and vegetables over chicken, garnish with parsley and serve.