Ingredients

1 lb. thin sliced boneless, skinless chicken breasts
1 Tsp. Dried Rosemary
1/2 Tsp. Salt
1/2 Tsp. Pepper
2 Tsp. Olive Oil
2 Shallots, chopped
3 Tbsp. Cider Vinegar
2 Garlic Cloves, minced
1/4 Cup Dry White Wine
14.5 oz Can Diced Tomatoes w/ juice
5 Olives (Preferably Kalamata), pitted and chopped
1 Tbsp. capers, drained
1/4 Cup Basil, chopped

Method

1) Sprinkle the chicken with Rosemary, salt and pepper.
2) Heat the oil in a skillet over medium-high heat. Add chicken and cook through - about 3 minutes a side. Transfer to a plate.
3) Add the shallots and garlic to the skillet and cook for 1-2 minutes, until the shallots are soft.
4) Stir in the vinegar. Continue to cook until the vinegar evaporates - about 30 seconds.
5) Add the wine, tomatoes, olives, and capers. Simmer, uncovered, until the sauce thickens - about 8 minutes.
6) Stir in the basil. Return the chicken to the skillet and cook for about one minute to warm it up.
7) Serves 4. (4 points)
8) Serve to greedy children