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Lightly salt and pepper chicken tenderloins. In a medium skillet, heat Leek olive oil over medium heat until shimmering. Add chicken. Cook until golden on both sides and cooked through (about 10-15 minutes). Remove chicken from pan.
Add a little more olive oil, shallots and garlic and sauté until semi-translucent. Add olives, capers, tomatoes, 12 Year white balsamic, lemon juice, oregano, and veggie stock. Sauté to blend flavors, then add the chicken back into the pan and cook for an additional 2 minutes. Remove chicken from pan and spoon mixture onto chicken and top with lemon zest.
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