Lemon Chicken With Olives & Feta

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6 boneless, skinless chicken breasts, each cut into 3 diagonal pieces

Salt and freshly ground pepper

1/3 cup all-purpose flour

1/4 cup canola oil

4 tablespoons unsalted butter

8 cloves garlic, finely chopped

1 tablespoon dried oregano

1 tablespoon sugar

1/2 cup dry white wine

1/4 cup freshly squeezed lemon juice

1 1/2 cups chicken stock or broth

2 tablespoons chopped fresh flat-leaf parsley + more for garnish

1 cup nicoise olives, pitted and quartered

1/2 cup crumbled feta cheese

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