3 tbsp. olive oil
4 boneless, skinless chicken breast halves
3 tbsp. black olives, chopped
2 tbsp. chopped parsley
3 tbsp. Sun Dried tomatoes (chopped)
Freshly ground pepper to taste
1 tbsp. butter
1/4 c. flour
4 marinated artichoke hearts, diced
1/2 c. chicken broth
1 1/2 tsp. capers

Heat olive oil and butter in a skillet. Dredge chicken in flour; place in skillet and cook over high heat, 3-4 minutes per side, until golden brown. Remove chicken to side dish and keep warm.

Stir Sun Dried tomatoes, capers, olives, artichokes and parsley into skillet. Pour in broth and cook until bubbly, scraping bottom of skillet. Add chicken breasts and spoon sauce over them. Cook 30 seconds. Serve immediately with Rice Pilaf.