Ingredients
4 boneless skinless chicken thighs (about 1 pound)1 teaspoon dried rosemary, crushed1/2 teaspoon pepper1/4 teaspoon salt1 tablespoon olive oil1/2 cup pimiento-stuffed olives, coarsely chopped1/4 cup white wine or chicken broth1 tablespoon drained capers, optional
Preparation
Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.
