Greek Chicken

8 chicken breasts

4 shakes of olive oil (about 4 Tablespoons)

8 oz. kalamata olives

3.5 oz capers (almost all the way drained)

5 cloves of garlic

Salt and pepper

2 ½ c. white wine (I used Grape Creek Sauvignon Blanc)

 

Hammer the chicken breasts out so they are a little bit thinner.  Heat a skillet with olive oil and add the chicken.  Add salt and pepper on the top, and brown until the chicken is all cooked (about 10 minutes?).  Add the olives, capers, garlic and white wine.  Let that simmer until you are ready to eat, or until the wine is almost cooked off.  I simmered it covered and uncovered a little, alternating, until the rest of the dinner was finished.  So yummy and so healthy.