Chicken Provencal Recipe

I found this recipe in a Diabetic Cookbook and will make it after I can eat everything! It's diabetic and diet friendly. You can make it with a side of pasta but I enjoy it by itself.

2 Tbsp olive oil
1 tsp dried basil
2 whole boneless, skinless chicken breasts, halved
1 medium garlic clove, minced
¼ c minced onion
¼ c minced green bell pepper
½ c dry white wine
1 8oz can chopped tomatoes
¼ c pitted black olives
Fresh ground pepper

1. Heat the oil in a skillet over medium heat. Stir in basil, add chicken, and brown about 3 to 5 minutes.
2. Add the remaining ingredients and cook uncovered over medium heat for 20 minutes or until chicken is no longer pink. Transfer to serving platter and season with additional pepper before serving.

Exchanges:
1 Vegetable
4 Lean Meat

Calories 240
Fat 11 g
Carbs 5 g