Shelly's Recipe

MEDITERRANEAN CHICKEN

Category: Chicken

2 cups chicken stock
4 sun-dried tomatoes
4 skinless, boneless chicken breast halves
Coarsely ground black pepper
1/4 cup flour
2 tbsp olive oil
2 cloves garlic, minced
12 pitted Niçoise olives, cut in half
1 tbsp capers
1 tsp grated lemon zest

Stir 1/2 cup stock and tomatoes in a small bowl and let stand for 10 minutes. Remove the tomatoes and cut into thin strips. Reserve the stock.

Season the chicken with the black pepper. Coat with the flour. Reserve any remaining flour.

Heat 1 tbsp oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.

Reduce the heat to medium. Add the remaining oil and the garlic and cook for 1 minute. Stir the reserved flour, reserved stock from tomatoes and remaining stock in a small bowl until smooth. Add the stock mixture to the skillet. Cook and stir until the mixture boils and thickens. Add the tomatoes, olives, capers and lemon zest and cook until the mixture is hot. Serve the sauce over the chicken. Serves: 4