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1 broiler/fryer chicken (4 lbs.), cut up and skin removed
1/4 tsp. pepper
2 tbs. olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup chopped pimiento-stuffed olives
1/4 cup capers, drained
2 tbs. minced fresh oregano
1 tbs. minced fresh mint
1 tbs. cider vinegar
2 garlic cloves, minced
1 tsp. minced fresh thyme
What to Do1. Sprinkle chicken with pepper. In large nonstick skillet, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.
2. Combine remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to pan. Reduce heat; cover and simmer 20 to 25 minutes or until chicken juices run clear.
Yield: 8 servings ($1.61 per serving)
-- C. L., Murfreesboro, Tennessee
Nutrition Facts: 3 oz. cooked chicken with 2 tbs. olive mixture equals 217 calories, 11 g fat (2 g saturated fat), 73 mg cholesterol, 370 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein.
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