Marsala Chicken

• Olive oil
• 4 skinless, boneless chicken breasts
• 8 large garlic cloves
• 3 ripe tomatoes
• � cup Marsala or dry sherry
• 1/3-cup black or green olives
• � tsp each granulated sugar, dried thyme leaves and salt

Lightly coat a large, wide frying pan with oil over medium high heat. Add chicken. Cook until golden tinged, 3 - 4 minutes per side Meanwhile, mince garlic and coarsely chop tomatoes.

When chicken is golden tinged, remove to a large plate, and then add garlic to pan. Stir constantly 1 minute. Pour in Marsala. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Stir in tomatoes, olives, sugar, thyme and salt.

Return chicken to pan along with any accumulated juices on plate. Spoon some of tomato mixture over chicken. Reduce heat to medium. Cover and cook, stirring occasionally and turning chicken halfway through until chicken is springy when pressed. 7 - 8 minutes. Serve on abed of rice or couscous with sauce spooned overtop.