In a large skillet, preheat 2 tablespoons olive oil over medium-high heat. Stir salt and pepper into flour. Coat chicken in flour and cook in hot oil until browned but not necessarily cooked. Remove chicken from pan and set aside.
Pour in remaining 2 tablespoons olive oil in the same pan and reduce heat to medium. Saute onions, garlic, green pepper, and sun-dried tomatoes until onions have softened, 5 minutes. Stir in olives, bay leaf, oregano, lemon juice, and white wine or stock.
Place chicken breasts back into the pan. Cover and cook 5-10 minutes. Reduce heat and stir in cream, parsley, and more salt and pepper. Serve over warm rice with lemon slices.