Mediterranean Chicken

2 cups Chicken Stock
4 ssun-dried tomatoes
4 skinless, boneless chicken halves (1 pound0
Coarsely ground black pepper
1/4/cup all-purpose flour
2 tbsp olive oil
2 cloves garlic minced
12 pitted Nicoise olivescut 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 them into thin strips. Reserve the stock.

Season tthe chicken with the black peppers and coat with the flour. Reserve any remaining flour.

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

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

Good with linguine or rice.

Number of Servings: 4

Recipe submitted by SparkPeople user LADERNIERE.