Sauce:

2 c chicken broth

2 tbs lemon/lime juice

2 tbs capers

2 tbs butter

1/2 c olives, chopped

1 tbs parsley

1 tbs cornstarch

1 garlic clove, pressed

Warm sauce ingredients on medium heat in large saucepan. Add 1 lb chicken (sliced thin) and cook 6-8 minutes or until cooked through. Serve over rice. We enjoyed it with brown basmati rice, alongside a baby romaine, Parmesan cheese, & pine nut salad, covered in a homemade balsamic dressing. yum.