Sprinkle chicken with
salt and pepper; dredge in flour. Cook 3 or 4 minutes or until browned,
turning once. Transfer to plate.
Reduce heat to medium.
Add red onion. Cook 2 minutes or until browned, stirring once. Squeeze
juice of 1 1/2 navel oranges into skillet. Thinly slice remaining 1/2
orange; add to skillet along with green olives and 1/4 cup of water.
Return chicken to
skillet. Cook 3 minutes. Scraping browned bits off bottom of pan.