Heat 2 Tblsp. olive oil in a large pan over a med-hi heat. Saute 2 boneless, skinless chicken breasts (cut in half = 4 pcs.) that have been seasoned with salt & pepper for 5 minutes, then turn once and saute the other side for another 4 minutes. Into the pan, add a med. thinly sliced onion, 2 cloves chopped garlic & saute for a few minutes, stirring often until the onion is wilted. Add 2 Tblsp. freshly squeezed lemon juice. Add a half pint of halved grape tomatoes - season with salt & pepper (fresh ground), 2 tblsp. chopped parsley, 1/2 tsp. dried basil (or 1 tsp. fresh). Taste - adjust seasonings. Cover & cook for 5 minutes. Add a half cup (or more, depending how much you like them) small green olives with pimientos - or use pitted Kalamata olives, black olives or whatever type you like best. Cover and cook another 5 minutes. Serve immediately.
