3 lg. chicken breasts, halved, skinned & boned
Flour
1/2 c. vegetable oil
1/4 c. olive oil
24 gaeta olives
1 red pepper, julienned
3 tbsp. capers
1/4 c. white wine
4 anchovies, drained & chopped
1/2 c. chicken stock
2 tbsp. fresh chopped parsley
1 tbsp. fresh chopped basil
Salt & pepper to taste

Dredge chicken breasts in flour. Heat vegetable oil in a large skillet. Add chicken and brown quickly on both sides. Remove from pan and discard oil.

Put olive oil in pan. Add chicken, olives, red pepper, and capers and simmer briefly. Add remaining ingredients and simmer, uncovered, until breasts are cooked through, about 5 minutes. Serve on a warm platter.