Directions

1. Cut each chicken breast into 3 pieces. Place a few pieces at a time in a plastic bag and pound with a meat mallet to flatten slightly.
2. Stir together flour, salt and pepper in a medium bowl. Add chicken to bowl and toss to coat well with mixture.
3. Melt 1 tablespoon butter with olive oil in a very large skillet. Add chicken and cook over medium-high heat for 3 to 5 minutes on each side or until golden brown.
4. Remove from skillet and keep warm. Melt remaining butter in same skillet.
5. Add shallots; cook and stir over medium heat for 5 minutes. Add stock, olives, wine, tomatoes, lemon juice and chicken to skillet.
6. Cook over medium heat for 5 minutes or until sauce is somewhat thickened, turning chicken once. Sprinkle with rosemary. Makes 4 servings.