Athenian Chicken And Sauce

• 1 1/2 lbs boneless skinless chicken breasts, 4 pieces
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped fresh onion
• 1/4 medium green bell pepper, chopped, about 1/4 cup
• 2 garlic cloves, minced
• 3/4 cup reduced-sodium fat-free chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon peel, grated
• 1 teaspoon ground oregano
• pepper (to taste)
• 8 jumbo black olives, pitted, canned, sliced

1. Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
2. Add in the onion garlic and pepper and saute until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
3. While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
4. Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
5. Serve chicken topped with sauce and olives sprinkled on top.

chicken breasts, extra virgin olive oil, fresh onion, green bell pepper, garlic, chicken broth, lemon juice, lemon peel, ground oregano, pepper, black olives

Taken from www.food.com/recipe/athenian-chicken-and-sauce-351527 (may not work)