4 chicken breasts, deboned (pounded flat)
1 1/2 to 2 red peppers, chopped
2 cloves garlic, minced
1/2 c. water
2 tbsp. capers, drained
2 to 3 olives, minced
Fresh black pepper
1/2 c. Chablis
1 (5 oz.) can plum tomatoes, seeded
1 tbsp. chicken base
Salt
2 to 3 tbsp. olive oil
2 tbsp. fresh parsley, chopped

Saute onions, garlic, and red pepper until onions are transparent. Add wine, chicken base and water. Add breasts, salt and pepper. Simmer, covered, until breasts are tender (about 1 hour). Turn frequently. Add olives, capers, and parsley. Remove from heat 5 minutes later. Remove chicken, keep warm. Cook sauce until reduced. Pour sauce over chicken and serve.