Athenian Chicken And Sauce - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, 4 pieces
1 tablespoon extra virgin olive oil
1/2 cup chopped fresh onion
1/4 medium green bell pepper, chopped, about 1/4 cup
2 garlic cloves, minced
3/4 cup reduced-sodium fat-free chicken broth
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon peel, grated
1 teaspoon ground oregano
pepper (to taste)
8 jumbo black olives, pitted, canned, sliced

Preparation

Heat oil in a large pan and cook chicken until brown on both sides, about 5 minutes per side.
Add in the onion garlic and pepper and saute until chicken is thoroughly cooked and vegetables are tender, about 5 minutes.
While chicken and vegetables are cooking, cook the broth, lemon juice, lemon peel, and oregano in a small pot; bring to a boil.
Continue cooking for about 5 minutes, broth should reduce down to about 1/2 cup.
Serve chicken topped with sauce and olives sprinkled on top.