Sautee 1/2 large, or 1 medium diced onion till barely translucent, then add diced boneless chicken that’s been dipped in a little flour. Sautee both until the chicken has some browned areas, and there’s browned stuff on the bottom of the pan.

Add a good amount of broth, about 1/2 inch, and use wooden spoon to scrape browned stuff off bottom of pan. Add about 1/2 cup each of diced green olives and raisins.

Cook over medium heat about 15-20 minutes, so the sauce thickens a little, and the chicken is cooked through. Add salt if needed. I usually serve this over rice, but pasta would be fine too.

Thanks for the giveaway! >^..^<