COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley etc.)and pepper in bowl or ziplock bag.
SLICE chicken breasts in half lengthways and then in 2 to 3 pieces across;.
FLOUR chicken; shake excess off before.
HEAT pan; then add oil; BROWN chicken and REMOVE.
Saute garlic, onions, mushrooms and red or green pepper until SOFT.
ADD diced zucchini, can of diced tomatoes with juice, red wine, lemon juice, lemon rind and brown sugar.
Bring to a BOIL, reduce to simmer.
ADD chicken back into large pot on stove and simmer for 1 hour until chicken is tender.
When done, add black olives and.
NOTE: Recipe might vary depending on size of chicken breasts
NOTE: Cornflour to Italian season should be 2 Tbsp to 1 Tbsp ratio whatever total amount you use to coat chicken.
NOTE: Also tried recipe by pouring sauce oven chicken and baking it on low in oven (120 - 150 degrees) and found while it was still tasty, it did not have the same taste/consistency as that done on the stove top.
NOTE: I covered the chicken while simmering on the stove top but you might need to stir every now and then to make sure it does stick.