Chicken with Olives & Tomatoes

We need to eat healthier. Mostly because it's winter in Minne-snow-ta and it's not like you can run in 8 inches of snow.

So, my fallback is always chicken, mostly grilled with veggies (mostly steamed) and cous cous or rice. This is new because Bimmer Man suddenly likes tomatoes. But they have to be a certain kind otherwise he won't eat them. I don't blame him, I mean I don't like mayo and I don't eat it if I don't have to. It's ended up on a few sandwiches, and I can't say that I didn't like them, but I definitely didn't like the texture. Something about a glob of mayo just doesn't sit right with me!
So, for this it's chicken and olives and tomatoes. Favorites for Bimmer, so score for me!

2 - 4 chicken breasts
Handful of Bushel Boy Baby tomatoes
Good 3/4 cup of green olives (you can use black olives too, but these are tangier)
1 small onion, finely chopped (again, not one of Bimmer's favorites but the sweet onions have the least amount of "onion" taste when cooked)
3/4 cup Italian dressing
Dash of hot sauce
1 tbsp brown sugar
1/2 cup water or chicken broth or white wine, whatever
Salt (very little) and pepper
3 tbsp olive oil

So, here goes:

1. In a large pan over medium high heat, cook the chicken breasts *almost* all the way through with a 1/2 cup of Italian dressing and 3 tbsp of olive oil. They should only have about 1 minute left, so the juices should be pretty clear.

2. Take the chicken out of the pan and let it rest while you make the sauce.

3. To the pan add the onions and cook until clear. Add the olives, cook for about 3 minutes, then add the Italian dressing, tomatoes, hot sauce, water and brown sugar. The brown sugar is so the tomatoes won't be too acidic - just like tomato sauce for pasta, always add a spoonful of sugar!

4. Cook for about 2 minutes and then add the chicken back to the pan until heated through again, about 3 - 4 minutes. Add salt & pepper to taste.

Then, serve over cous cous and with a side of veggies if you want. It's really that easy!