Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Marinade:
  2        Tablespoons  olive oil
  2        Tablespoons  white wine
  1         Tablespoon  minced garlic
  1         Tablespoon  chopped parsley
  1           Teaspoon  lemon juice
  1              Pinch  salt and pepper
                        Chicken
  4                     chicken halves -- each cut into 4
                pieces  
  1         Tablespoon  olive oil
  2             Cloves  garlic -- minced
  1             Medium  onion -- chopped
  1                Cup  chicken broth
     1/4           Cup  balsamic vinegar
     1/4           Cup  sliced black olives
  1         Tablespoon  butter
                        salt and pepper to taste
                        Roasted Potatoes (recipe follows)
  1         Tablespoon  chopped parsley

Preparation:

In a plastic bag or container with lid, combine marinade and chicken. Marinate in refrigerator for at least 2 hours. Drain marinade from chicken. Preheat oven to 375° F. Heat oil in a large skillet over medium heat. Starting with skin-side down, cook chicken for 4-5 minutes on each side. Transfer chicken to a baking pan and place in oven. Roast chicken for 10-15 minutes. In same skillet, cook garlic and onion until golden. Remove chicken from oven and return to skillet. Add chicken broth, vinegar, olives, butter, salt, pepper and roasted potatoes. Over high heat reduce sauce for 4-6 minutes. Garnish with parsley and serve.

Nutritional Information:

158 Calories (kcal); 14g Total Fat; (81% calories from fat); 2g Protein; 6g Carbohydrate; 8mg Cholesterol; 318mg Sodium