8 boneless, skinless chicken breast halves

1 (10 ounce) can tomato puree

3 (15 1/2 ounce) cans tomato sauce

3 tablespoons olive oil

1 tablespoons capers

1 cup stuffed green olives, sliced (or 1/2 cup sliced)

1 cup sour cream

In a large skillet or Dutch oven, saute chicken in oil. Drain off oil after chicken is lightly browned. Add tomato puree, tomato sauce, capers and olives. Cover and simmer until chicken is tender, about 45 minutes, stirring occasionally. Remove from heat and stir in sour cream. Serve sauce over chicken and rice.