Chicken with Cauliflower and Black Olives

Saute chicken in olive oil with garlic, salt and pepper to taste over moderate heat in wide, uncovered skillet. While chicken is cooking, blanch cauliflower in boiling water (or microwave). Drain and set aside, but keep warm.

When chicken is brown, add vinegar, rosemary and parsley.

Cover, lower heat and simmer for 3 minutes. Take off cover, turn up heat and boil until vinegar has evaporated.

Add tomatoes and when they begin to boil, add black olives and cauliflower.

Cover and simmer 15 to 20 minutes (careful not to overcook cauliflower).

Serve with white rice. Serves 6.