Chicken with Lemon and Olives

Olive oil
1-1/2 pounds boneless, skinless chicken breasts
Flour for dredging
2 medium onions, chopped
2 garlic cloves, chopped
1-1/2 teaspoons chopped fresh rosemary leaves (1/2 tsp dried)
2 teaspoons grated lemon zest
1/3 cup freshly squeezed lemon juice
1/2 cup dry white wine (or chicken broth)
1 cup green salad olives with pimentos, drained and rinsed
Freshly ground pepper to taste
Hot cooked wild rice

Heat the oil in a 10-12" non-reactive skillet over medium-high heat. Dredge the chicken pieces in the flour, shaking off any excess. Brown in the olive oil (don't use any more oil than needed to coat the pan). Remove the chicken to a warm plate and set aside.

Sauté the onion and garlic in the pan, adding a little more oil if needed. Add the remianing ingredients and bring to a boil, scraping up any browned bits in the pan. When the sauce comes to a boil, return the chicken to the pan, and nestle it into the sauce, spooning some over the top of the chicken. Lower the heat to medium and cook for 2 minutes on each side. Serve over pasta or rice.