How to make it

  • Saute the onion, bell pepper, and olives in 2 T. of the butter over medium heat until the onion is soft and transparent (add the garlic at the very end, or it will burn). Remove the vegetables and reserve.
  • Add the remaining 2 T. of butter to the pan, and brown the chicken on all sides over high heat. Add the vegetables, wine, and herbs, cover tightly, and simmer over low heat for 30 minutes, until the chicken is done. Remove the chicken and reserve.
  • Turn the heat as high as it will go, and while stirring constantly, reduce the liquid by half. Turn the heat down to medium, and add the tablespoon of butter. Do not stir. Swirl the pan gently and as the butter melts, it will blend into the sauce, slightly thickening it and giving it a gloss. Pour over the chicken and serve.

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