1 Hack the chicken breasts in half crosswise. Rinse the chicken pieces and pat dry with paper towels. Dredge the chicken lightly in the seasoned flour, shaking off the excess.

2 Heat the oil in a wide, heavy sauté pan with a lid over high heat. Add the chicken, skin side down, and sauté, turning once, until well browned, about 5 minutes on each side. Remove the chicken to a plate.

3 Drain all but 1 tbsp fat from the pan. Return the pan to medium-high heat and add the garlic, onion, celery, and parsley. Sauté until softened, about 8 minutes.

4 Raise the heat to high, pour in the lemon juice, and stir well, scraping up any browned bits from the pan bottom. Bring to a boil and boil down until the vegetables are sitting in about 2 tablespoons liquid.

5 Nestle the chicken back into the vegetables, skin side up. Pour in the tomatoes and stock, and sprinkle with a touch of salt. Cover, reduce the heat to low, and simmer until the chicken is cooked through, about 25 minutes.

6 At the end of cooking, swish the chicken pieces though the sauce to coat them nicely. Remove the chicken to a platter.

7 Raise the heat to high, bring to a boil, and boil the sauce for 2 minutes. Add the olives and boil until thickened, 2 to 3 minutes longer. Spoon the sauce over the chicken and serve hot.