Chicken Scallopini

4 chicken cutlets
2 T olive oil
2/3 c flour
2/3 c white grape juice (dry white wine substitute)
2/3 c chicken broth
1 1/2 c dived tomatoes (14 oz can)
6 T chopped olives
1/2 T sugar
salt
pepper
basil

Pound the cutlets with a tenderizer and season with some salt and pepper. Heat oil in a skillet over medium. Dip the chicken in flour. Cook chicken in the oil until light brown and cooked through. Set aside.
Pour the white grape juice into the pan that the chicken was cooked in (don't remove oil or clean the pan). Whisk and reduce until about 4 T remains. Add broth, tomatoes, olives, and sugar- simmer, whisking occasionally until slightly thickened (3-5 min). Season with salt and pepper and basil.
Spoon sauce over chicken and serve!