- Combine flour, thyme, oregano, and salt and pepper to taste in a large resealable plastic bag; shake to mix well. Add chicken. Seal bag and shake to coat; set aside.
- In a large nonstick skillet heat oil over medium heat. Add chicken; cook 4 minutes per side or until lightly browned. Add 3 tablespoons of the broth plus juice, sugar and olives. Reduce heat; simmer, covered, 5 to 7 minutes or until chicken is cooked (165Â°F). Remove chicken; set aside and keep warm.
- For sauce, in a cup or small bowl stir cornstarch into remaining 1 tablespoon broth until dissolved. Add to pan juices in skillet; cook and stir until slightly thickened. Stir in orange zest.
- Spoon sauce on chicken and (if desired) serve over hot couscous or rice.
View all nutritional information
Calories 223, Calories Fat 61, Total Fat 6g, Saturated Fat 0g, Cholesterol 83mg, Sodium 157mg, Carbohydrate 6g, Protein 33g
|Calories (fat) extra||27|
|Total Fat (extra)||10|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||1|
|Vitamin C (extra)||16|