CHICKEN STEW WITH OLIVES AND LEMONS

2 tablespoons all-purpose flour

1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste

2 tablespoons olive oil

2 large garlic cloves, minced Grated zest and juice of

1 lemon

1/2 cup dry white wine (or use additional broth)

1 3/4 cups chicken broth

1 pkg. diced Simply Potatoes with onions

1 package (8 oz.) thawed frozen artichoke hearts, quartered if large

1 cup finely chopped flat-leaf parsley

1 cup pitted medium green or Kalamata olives Lemon wedges