Chicken Marengo

Lindsay Walden
1 tablespoon olive oil
4 bone-in chicken breast halves, skin removed
1 tablespoon all-purpose flour
½ teaspoon dried basil leaves
¼ teaspoon garlic powder
1/8 teaspoon pepper
½ cup chicken broth
2 tablespoons tomato paste
2 (14.5 oz or 16 oz) cans regular or Italian whole tomatoes, well drained, cut up
½ cup coarsely chopped green bell pepper
1 medium onion, cut into 8 thin wedges
¼ cup halved or sliced ripe olives

Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken breast halves; cook until browned on all sides.
Meanwhile, in medium bowl, combine flour, basil, garlic powder, pepper, broth, and tomato paste; blend until smooth. Stir in tomatoes. Move chicken to side of skillet; add tomato mixture. Place chicken, meaty side up, in tomato mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes; stirring occasionally. Turn chicken; stir in bell pepper and onion. Cover; cook an additional 8-10 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Stir in olives.