Pat chicken dry and sprinkle with 1/8 teaspoon each salt and pepper.
Transfer to a plate.
Reduce heat to medium.
Photo: Greg DuPree
Stir in wine, tomatoes and their juices and the remaining 1/8 teaspoon each salt and pepper.
Cook, scraping up any browned bits, until reduced by half, about 10 minutes.
Stir in olives, capers and any accumulated juices from the chicken.
Nestle the chicken into the sauce and garnish with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
