2 tbsps canola oil
4 boneless skinless chicken breasts
1/2 cup red onion, sliced
1/2 cup sliced sun dried tomatoes in oil, drained
2 cloves garlic, minced
1 tsp minced seeded Serrano chili
1/4 cup green olives, sliced
2 tbsps capers
1/4 tsp dried oregano
1/4 cup white wine (Chardonnay or Sauvignon Blanc)
1/4 cup chicken broth
to taste salt and pepper
In a large skillet, heat oil over medium-high heat. Add chicken breasts and brown on both sides (about 3-4 minutes per side). Transfer chicken to a plate and set aside.
In the same skillet, stir cook onion until soft. Add sun-dried tomatoes, garlic, chili pepper, olives, capers, oregano, wine and broth. Bring to a boil and add the chicken back to the skillet.
Reduce heat, cover and simmer for 10 minutes. Turn chicken over, replace cover and continue to simmer for another 10 minutes or until chicken reaches 170F using a digital meat thermometer.
Remove from heat and add salt and pepper to taste. Garnish with cilantro and lime wedges. Serve with rice.