OREGANO OLIVE CHICKEN

OREGANO OLIVE CHICKEN
"Capers, olives, oregano and mint combine to give
this dish a wonderful taste and aroma as it cooks.
Hard to believe that this is light".

1 broiler/fryer chicken (4-lbs.), cut up and skin removed
¼ tsp. pepper
2 tbsp. olive oil
1-1/2-cups white wine or reduced-sodium chicken broth
½ cup chopped pimiento stuffed olives
¼ cup capers, drained
2 tbsp. minced fresh oregano
1 tbsp. minced fresh mint
1 tbsp. cider vinegar
2 garlic cloves, minced
1 tsp. minced fresh thyme

Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet.

Combine the remaining ingredients; pour into skillet stirring to loosen browned bits. . Bring to a boil. Carefully return chicken to pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.

Yield: 8 servings.