2 whole boneless chicken breasts, split
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
1 tbsp. vegetable oil
1/4 c. sliced black olives
1 clove garlic, crushed
1 sm. onion, chopped
1 can tomatoes, drained and chopped
1/2 c. dry white wine or chicken broth
2 tbsp. parsley

Flatten chicken. Combine flour, salt, and pepper, coat chicken. Heat butter and oil in large skillet. Saute chicken for 3 minutes one side only. Remove to plate. Saute garlic and onions on low for 3 minutes. Stir in tomatoes, wine or broth. Return chicken to skillet uncooked side down. Spoon sauce over chicken. Lower heat and simmer until sauce is slightly thickened about 5 minutes. Add olives, heat 1 minute and sprinkle with parsley. Serves 4.