Place the sofrito mix (1/2 onion, 1 celery stalk, and 1 carrot, finely chopped) in a large nonstick skillet with extra virgin olive oil.

While the sofrito is softening, cut the chicken breast into bite-sized cubes and dredge them in flour. Shake off any excess flour and add the chicken to the skillet.

Once the chicken is browned, add a splash of white wine and increase the heat to high to let the alcohol evaporate.

Add the olives and cherry tomatoes.

Finally, add the rosemary, salt, pepper, and a pinch of oregano.

Cover with a lid and cook for about 15 to 20 minutes.