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1
Remove chicken tenderloin- The chicken tenderloin is the small piece of meat attached to the underside of each breast half.
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2
Also remove any white or yellow fat.
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3
Put the flour in a shallow dish.
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4
Dry chicken with paper towels and season with salt and pepper.
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5
Dredge 1 chicken breast at a time in the flour, shaking off the excess.
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6
Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking.
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7
Add the chicken and cook until well browned on one side, 6 to 8 minutes.
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8
Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer.
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9
Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.
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10
Add 2 more teaspoons of the oil (if needed) and the garlic to the skillet and cook over medium-high heat until fragrant, about 30 seconds.
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11
Stir in the tomatoes and olives, scraping up any browned bits.
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12
(If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.)
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13
Cook until the tomatoes are just softened, about 2 minutes.
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14
Stir in any accumulated chicken juices and season with salt and pepper to taste.
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15
Off the heat, stir in the remaining 2 tablespoons olive oil and pour the tomatoes over the chicken.
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16
Sprinkle with the feta and mint.
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17
Serve.
