Instructions

• 1 In a large skillet over medium high heat, add the olive oil and swirl to coat the pan. Season the chicken with salt and black pepper and cook until browned on each side, about 2 to 3 minutes per side. Do this in batches. Remove from pan to a platter, cover and keeep warm.
• 2 To the skillet add the onions and saute for 4 to 5 minutes, or until transluscent. Add the garlic and cook for another minute. Add the tomatoes, olives, and capers and cook for 3 minutes.
• 3 Add the lemon juice and mix it in. Add the chicken back to the skillet and heat through for about 5 minutes, tossing it with the other ingredients. Transfer chicken to a serving platter and pour the "sauce" over the top.
• 4 Serve with yellow rice.