Mediterranean Chicken Stew

This is great served over polenta.

4 boneless, skinless, chicken breast halves, cut into 1/2-inch slices (about 2 lbs.)
1 T olive oil
salt and pepper
3 cloves garlic, minced
1 can garbanzo beans (15 oz.) drained and rinsed
1 cup chicken broth
6 Roma tomatoes, seeded and chopped
1/2 cup sliced green olives (with pimento is nice)
1/4 cup parsley, chopped

In a large nonstick skillet, heat olive oil over medium-high heat. Add chicken, salt and pepper to taste, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate. Reduce heat to medium-low. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add garbanzos and chicken broth. Bring to a boil; cook until liquid is reduced by half, about 2 minutes. Add tomatoes; cook over medium heat until tomatoes start to break down, 3 to 4 minutes. Add olives and chicken along with any accumulated juices to pan; toss until cooked through, one or two minutes. Stir in parsley. Serve over polenta, rice or pasta.

Serves 4.

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