Ingredients:
1 can chicken broth
4 dried tomatoes
4 boneless chicken breast halves
1/3 cup all-purpose flour
2 tbsps olive oil
2 cloves garlic, minced
12 pitted olives, halved
1 tbsp capers
freshly grnd pepper
1 tsp grated lemon rind
4 dried tomatoes
4 boneless chicken breast halves
1/3 cup all-purpose flour
2 tbsps olive oil
2 cloves garlic, minced
12 pitted olives, halved
1 tbsp capers
freshly grnd pepper
1 tsp grated lemon rind
Directions:
Pour 1/2 cup of broth over the tomatoes and let stand for 10 minutes.
Remove the tomatoes and cut them into thin strips, reserving the broth.
Season the chicken with pepper and coat with the flour, reserving the remaining flour.
Heat 1 tbsp oil in a skillet, then add the chicken and cook for 12 minutes or until browned and done.
Remove from the skillet and keep warm.
Add the remaining oil and garlic and cook for 1 minute.
Stir in the reserved flour, reserved broth from the tomatoes, and the remaining broth.
Heat to a boil.
Cook over medium heat for 10 minutes or until the sauce is slightly thickened and reduced to 1 cup.
Add tomatoes, olives, capers, and lemon rind, then heat through.
Serve over chicken.
Remove the tomatoes and cut them into thin strips, reserving the broth.
Season the chicken with pepper and coat with the flour, reserving the remaining flour.
Heat 1 tbsp oil in a skillet, then add the chicken and cook for 12 minutes or until browned and done.
Remove from the skillet and keep warm.
Add the remaining oil and garlic and cook for 1 minute.
Stir in the reserved flour, reserved broth from the tomatoes, and the remaining broth.
Heat to a boil.
Cook over medium heat for 10 minutes or until the sauce is slightly thickened and reduced to 1 cup.
Add tomatoes, olives, capers, and lemon rind, then heat through.
Serve over chicken.
