3.5oz.100 g pimiento-stuffed olives, coarsely chopped
1/4cupwhite winecan substitute with ¼ cup of chicken broth
Parsley for garnish
Instructions
Season the chicken pieces with salt, pepper and rosemary.
Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned, about 3 minutes per side.
Add the olives and white wine (or chicken broth). Stir gently and reduce heat. Simmer, covered, for about 3-5 minutes until the chicken is no longer pink and cooked through.
Garnish with chopped parsley. Serve over rice or pasta.