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Skillet Chicken with Olives

While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too.

Ingredients :

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup pimiento-stuffed olives, coarsely chopped
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon drained capers, optional

Directions :

  • 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°.

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