1 lb. skinless, boneless chicken breasts
2 tbsp. flour
2 tbsp. olive oil
1 (10 1/2 oz.) can Au Jus gravy (can find at Kroger or Apples)
6 lg. pimento stuffed olives, chopped
2 tsp. white wine vinegar
Dash Tabasco
1 tbsp. water
1 tbsp. butter
1 tbsp. finely chopped shallots
2 tsp. capers, rinsed
1 1/2 tsp. cornstarch

Pound chicken between plastic wrap or sheets of waxed paper, until about 1/4 inch thick. Coat with flour, shaking off excess. In medium or large skillet heat oil over medium heat. Saute chicken 4 minutes on each side until lightly browned and cooked through. Remove from skillet. Keep warm. Melt butter in skillet add shallots and saute 5 minutes, until tender. Stir in gravy, olives, vinegar, capers and Tabasco. Simmer over low heat, stirring occasionally, 5 minutes. Combine the cornstarch and water, add to the skillet. Cook, stirring until the mixture thickens as it boils. Simmer 1 minutes. Serve over the chicken. Yield: 4 servings.

I have served this often, and with Great Success!!