Mediterranean Chicken & Rice

In large skillet, preheat 2 tablespoons olive oil over medium high heat.

Stir salt and pepper into flour. Coat chicken in flour and cook in hot oil until browned but not necessarily cooked. Remove chicken from pan and set aside.

Pour in remaining 2 tablespoons olive oil in same pan and reduce heat to medium. Saute onions, garlic, green pepper and sun dried tomatoes until onions have softened, 5 minutes. Then stir in olives, bay leaf, oregano, lemon juice and white wine or stock. Place chicken breasts back into pan. Cover and cook 5-10 minutes. Reduce heat and stir in cream, parsley and more salt and pepper. Taste and adjust seasonings.

Serve over warm rice with lemon slices.