6 ounces skinless, boneless chicken breast
1/4 cup flour
2 ounces olive oil
12 tomato slices-
30 capers
12 black olives
2 lemon slices
12 ounces heavy cream
salt and white pepper
8 ounces cheese-filled tortellini

Cut chicken into bite-size pieces and coat lightly with flour. Heat oil in skillet arklsaUté chicken. Add tomatoes, capers, olives, and lemon. Cook until tomatoes begin to break apart. Add cream, - salt and pepper to taste, and simmer until sauce thickens. Meanwhile, boil tortellini until done, then add to sauce mixture. Transfer to individual serving dishes. Makes 2 servings.

** Blue Ribbon Recipes from; Yankee's Country Fair Cookbook