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4 skinless, boneless chicken breast halves
Flour for dredging
3 tbsp. butter
3 tbsp. olive oil
1/2 c. chicken broth, more if needed
1/2 c. white wine, more if needed
1 tsp. dried rosemary
3/4 c. pitted small black olives or 2 tbsp. capers

Cut chicken into bite sized pieces. Dredge with flour. Heat the olive oil and butter in a large skillet until very not. Cook chicken until browned on both sides. Add olives or capers and chicken broth. Let it come to a simmer. Add wine and simmer. Liquid should just cover chicken. Cover pan and let simmer slowly for 20 minutes.
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