PROVENCAL SAUCE 1/2 cup dry white wine 1 can (14 oz.) Italian plum tomatoes, drained, chopped 1/2 cup julienned red bell pepper 1 clove garlic, minced 1 Tb. minced fresh parsley 1/8 tsp. dried thyme Salt and freshly ground pepper to taste 1/4 cup pitted Nicoise olives 1 Tb. capers, drained Prepare chicken: Mix flour, salt, and pepper on plate. Lightly coat chicken with seasoned flour. Heat butter in medium skillet over medium heat. Add chicken and saute, turning once, until cooked through, 8-10 minutes. Remove to serving plate and Keep warm. Prepare sauce: Pour wine into skillet and increase heat to medium-high. Deglaze skillet by heating wine to boiling and scraping loose browned bits on bottom of pan. Add tomatoes, bell pepper, garlic, parsley, and thyme; cook, stirring frequently, until thickened, 4-6 minutes. Season with salt and pepper. Spoon sauce over chicken and sprinkle with olives and capers. Nutritional value: 231 cal, 20 g pro, 11 g fat, 13 g carb, 553 mg sod chick 34