4 boneless, skinless chicken breast halves (about 1-1/4 lb.)
1/2 cup balsamic vinegar
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup Kalamata olives, chopped
1/4 cup sun-dried tomatoes, chopped
1 Tbsp. chopped fresh parsley leaves (optional)
Season chicken with salt and pepper, if desired. Spray large nonstick skillet with no-stick cooking spray. Heat over medium-high heat and cook chicken, turning once, until browned, about 8 minutes. Remove chicken; set aside.
Reduce heat to low and add vinegar. Stir in Hellmann's® or Best Foods® Real Mayonnaise, olives and sundried tomatoes. Return chicken and juices to skillet. Cook until sauce thickens and chicken is thoroughly cooked, about 2 minutes.