Ingredients (4 Servings)

• 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 teaspoon extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• 1/4 cup red-wine vinegar
• 1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
• 1/4 cup chopped pitted prunes, (dried plums)
• Freshly ground pepper

Instructions:

1. Pat chicken dry with a paper towel.
2. Heat oil in a large skillet over medium-high heat.
3. Add the chicken and cook until browned, about 2 minutes per side.
4. Add broth and vinegar to the pan; bring to a simmer, stirring.
5. Add olives, prunes and pepper; reduce heat to low.
6. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes.
7. Transfer the chicken to a plate.
8. Spoon sauce over the chicken
9. Serve!

Source: http://www.eatingwell.com/