- 8 boneless chicken thighs, skin removed
- 2 Tbsp. flour
- 2 Tbsp. vegetable oil
- 1 cup chicken broth
- 2 oranges, peeled
- 1/2 cup green olives
- Salt and Pepper
Heat oil in a large skillet over medium high heat. Sprinkle both sides of chicken with salt and pepper. Place flour in a shallow dish and dip both side of chicken in the flour. Place chicken in skillet. Cook 5 minutes on each side. Remove chicken from the pan.
Add chicken broth to the pan, scrape up the brown bits and bring to boil for about 3 minutes. Turn heat down to low, add oranges, olives and chicken. Cook for about 5 minutes. Serve over rice.