6 skinless, boneless chicken breast meat - cut into 1-inch cubes
1 hint of thyme (optional)
fresh basil leaves
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon dried rosemary
1 teaspoon rose thyme
1 teaspoon dried red bell pepper flakes (optional)
Preheat oven to 325 degrees F (165 degrees C).
In a skillet over medium heat saute oil, herbs and thyme until soft.
Add chicken, basil, butter and olive oil and saute for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add rosemary and olives; boil, stirring, for 2 minutes.
Transfer chicken to a medium pot over medium-low heat and cook for 20 to 25 minutes, or until juices run clear. Meanwhile, heat remaining 2 tablespoons butter in a pot in oven. Season with salt and pepper.
Meanwhile, cook marinade over low heat until thickened, 5 minutes.
Pour marinade over chicken in pot, cover and cook uncovered until golden brown, or until sauce thickens to the consistency of thick gravy. Season to taste and add rosemary, pepper and dried parsley.