Directions

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