In a medium size shallow dish mix flour, salt & pepper. Dip chicken in milk & dredge in flour mixture.
Add olive oil to a large skillet over med-high heat until hot but not smoking. Add chicken and sauté 4 minutes on each side until golden brown. Remove chicken and set aside.
Add garlic and saute for 1 minute making sure you don’t burn the garlic. Add wine & deglaze the pan. Add the chicken broth & bring to a slight boil.
Turn heat to low & add a small amount of flour & whisk until thickened. Return chicken & sliced olives & artichoke hearts to the skillet & simmer for 3-5 minutes.
Place chicken on platter and pour sauce evenly over the chicken. Garnish with the rosemary sprigs. Enjoy!
