Coat chicken with flour and quickly brown on all sides in hot olive oil. Remove chicken from pan and set aside. In the same pan, stir in the lemonade concentrate, brown sugar, vinegar, and tomato sauce and mix well. Transfer the chicken back to the pan and spoon some of the lemondade sauce over the chicken. Cook over low heat for 45 minutes to an hour, depending on the thickness of the chicken breast. Serve with some Rosemary Roasted red or yellow potatoes, Rice, or Noodles.