Heat the olive oil in a large skillet with a tight-fitting lid over medium-high heat.
Sprinkle chicken with salt and pepper; add to the skillet and brown on both sides.
Add wine (or broth) and water to the skillet and sprinkle the chicken with cinnamon, cloves and nutmeg.
Reduce skillet heat, cover and simmer 5 to 6 minutes or until chicken is cooked through.
Serve chicken topped with pan sauce.