<http://schema.org/recipeInstructions>
" In nonstick 12-inch skillet, heat olive oil over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and cook until lightly browned. Remove to plate. In drippings, cook onions until golden, shaking skillet occasionally. Add chicken broth, olives, thyme, and chicken with any juices in plate. Reduce heat to low; cover and simmer 20 to 25 minutes until juices run clear when chicken is pierced with tip of knife. Remove chicken to warm platter. In cup, mix flour, 1/4 teaspoon salt, and 1 tablespoon water until smooth. Pour flour mixture into skillet, whisking constantly. Over medium-high heat, heat to boiling; boil 1 minute until sauce thickens slightly. Pour sauce over chicken."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6148/chicken-olives-2191/?src=shelter_footer>