Mediterranean Chicken & Rice

• 4 Tablespoons Olive Oil, Divided
• 1/4 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 4 whole Boneless, Skinless Chicken Breasts
• 1 whole Small Onion, Diced
• 4 cloves Garlic, Finely Minced
• 1/2 whole Green Bell Pepper, Diced
• 13 cups Sun Dried Tomatoes Packed In Olive Oil And Herbs, Chopped
• 1/4 cups Kalamata Olives, Halved
• 1 whole Bay Leaf
• 1/2 teaspoons Dried Oregano
• 1/2 whole Lemon, Juiced (or More To Taste)
• 1/2 cups Chicken Stock Or White Wine
• 1/4 cups Heavy Cream (or More To Taste)
• 1/4 cups Chopped Fresh Parsley
• 1/2 teaspoons Salt And Pepper, to taste
• 1 cup Long Grain White Rice, Cooked
• Optional Garnish: Lemon Slices

1. In large skillet, preheat 2 tablespoons olive oil over medium high heat.
2. Stir salt and pepper into flour.
3. Coat chicken in flour and cook in hot oil until browned but not necessarily cooked.
4. Remove chicken from pan and set aside.
5. Pour in remaining 2 tablespoons olive oil in same pan and reduce heat to medium.
6. Saute onions, garlic, green pepper and sun dried tomatoes until onions have softened, 5 minutes.
7. Then stir in olives, bay leaf, oregano, lemon juice and white wine or stock.
8. Place chicken breasts back into pan.
9. Cover and cook 5-10 minutes.
10. Reduce heat and stir in cream, parsley and more salt and pepper.
11. Taste and adjust seasonings.
12. Serve over warm rice with lemon slices.

olive oil, allpurpose, salt, pepper, chicken breasts, onion, garlic, green bell pepper, tomatoes, kalamata olives, bay leaf, oregano, lemon, chicken, heavy cream, parsley, salt, white rice, lemon slices

Taken from tastykitchen.com/recipes/main-courses/mediterranean-chicken-rice/ (may not work)