Chicken With Rosemary And Olives

• 3 Chicken Breasts
• 1 cup black kalamata olives
• 4 Tbs fresh rosemary (1 1/3 Tbs dry)
• 1 1/2 Tbs minced garlic
• 3/4 cup white wine (Chardonnay or Pinot Grigio)
• 1 3/4 cup chicken stock
• salt and pepper
• 2 Tbs olive oil
• Garnish: 1/3 cup feta cheese
• (the measurements are rough estimates)

1. Cut chicken breasts horizontally to get 6 equal breasts to increase surface area.
2. Season with salt and pepper.
3. Heat(medium high)a large skillet enough for the all the chicken.
4. Add in the chicken when oil is hot.
5. When one side is cooked, turn over the chicken, lower heat to medium low and add in garlic and rosemary. Evenly distribute the added ingredients and cook for few minutes.
6. Add in the broth, wine, olives and simmer with the cover on for 5 minutes.
7. Sprinkle some feta cheese while plating

chicken breasts, black kalamata olives, rosemary, garlic, white wine, chicken stock, salt, olive oil, feta cheese

Taken from www.epicurious.com/recipes/member/views/chicken-with-rosemary-and-olives-1273716 (may not work)