Low Carb Tomato Mushroom Chicken Skillet

2 to 3 lb chicken parts
salt and pepper
1/4 cup almond flour
3 Tbsp light oil, for frying
1 can (28 oz size) diced tomatoes
8 oz fresh mushrooms, sliced
1 garlic clove, minced
1  medium onion, sliced thin wedges
1/2 cup  sliced black olives
1/4 cup soy Sauce 

Season the chicken well with salt and pepper.
Coat the chicken completely with almond flour.
Heat the oil in large heavy skillet and fry chicken until well browned; remove to platter as it browns, then add more chicken.  Don't crowd skillet.
When all chicken is browned and removed from skillet, add the tomatoes, mushrooms, garlic, onion, olives, and soy sauce, stirring to combine.
Arrange chicken pieces over the top of the ingredients in skillet.
Cover the skillet with lid or foil and seal.
Turn heat down to low and simmer gently for 40 to 45 minutes or until veggies are tender and chicken is cooked through.
Serve by scooping veggies onto plates and topping with chicken.
May add mixed green salad to plate before adding hot veggies on top.
Serves 4.