Swanson Mediterranean Chicken

• 2 cups swanson chicken stock
• 4 sun-dried tomatoes
• 4 boneless skinless chicken breast halves
• fresh coarse ground black pepper
• 14 cup all-purpose flour
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 12 pitted nicoise olives, cut in half
• 1 tablespoon capers
• 1 teaspoon grated lemon zest

1. Stir 1/2 cup stock and tomatoes in a small bowl and let stand for 10 minutes.
2. Remove the tomatoes and cut into thin strips.
3. Reserve the stock.
4. Season the chicken with the black pepper.
5. Coat with the flour.
6. Reserve any remaining flour.
7. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.
8. Add the chicken and cook for 15 minutes or until it's well browned on both sides and cooked through.
9. Remove the chicken from the skillet and keep warm.
10. Reduce the heat to medium.
11. Add the remaining oil and the garlic and cook for 1 minute.
12. Stir the reserved flour, reserved stock from tomatoes and remaining stock in a small bowl until smooth.
13. Add the stock mixture to the skillet.
14. Cook and stir until the mixture boils and thickens.
15. Add the tomatoes, olives, capers and lemon zest and cook until the mixture is hot.
16. Serve the sauce over the chicken.

chicken, tomatoes, chicken, ground black pepper, flour, olive oil, garlic, nicoise olives, capers, lemon zest

Taken from www.food.com/recipe/swanson-mediterranean-chicken-384404 (may not work)