Citrus Olives Chicken

1 tbsp flour

1/2 tsp dried thyme leaves

1/2 tsp salt

1/2 tsp oregano

1/4 tsp pepper

4 boneless, skinless chicken breast halves

1 tbsp olive oil

4 tbsp chicken broth, divided

1/4 cup orange juice

2 tsp sugar

1/4 cup quartered, pitted kalamata or ripe olives

1 tsp cornstarch

2 tsp finely shredded orange peel

Combine flour, thyme, oregano, salt and pepper in a large resealable plastic bag; shake to mix well. Add chicken. Seal and shake to coat; set aside.

Heat olive oil in a large nonstick skillet over medium heat. Add chicken. Cook 4 minutes per side to lightly brown.

Add 3 tbsp of the chicken broth, orange juice, sugar and olives.

Bring to a simmer. cover; cook 5-7 minutes longer or until internal temperature of chicken is 170 degrees. Remove chicken to serving platter; cover to keep warm. Blend cornstarch into remaining chicken broth. Stir into juices in pan. Cook and stir until slightly thickened. Stir in orange peel.

Serve chicken with sauce and hot cooked couscous or rice.