1/4 cup Kalamata or black olives, pitted and quartered
1 tsp Cornstarch
2 tsp Orange zest, finely grated
Hot cooked couscous or rice (optional)
Combine flour, thyme, oregano, salt and pepper to taste in a large resealable plastic bag. Shake to mix well. Add the chicken, seal the bag and shake to coat. Set aside.
In a large nonstick skillet heat oil over medium heat. Add chicken and cook 4 minutes per side or until lightly browned. Add 3 tbsp of the broth plus juice, sugar and olives. Reduce heat and simmer, covered, 5 to 7 minutes or until chicken is cooked (165°F). Remove chicken, set aside and keep warm.
For the sauce, in a cup or small bowl stir cornstarch into remaining 1 tbsp broth until dissolved. Add to pan juices in skillet and cook and stir until slightly thickened. Stir in orange zest.
Spoon sauce on chicken and (if desired) serve over hot couscous or rice.