Chicken with Roast Lemons and Green Olives
This recipe from Pamela Kaufman of Ferndale, Michigan gives this chicken a European flair with lemons, parsley, and olives.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2007
- 2 lemons, washed, ends trimmed, cut into 12 1/4-inch slices, plus zest and 2 tablespoons juice (from a third lemon)
- Coarse salt and ground pepper
- 1/4 cup plus 1 tablespoon all-purpose flour
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup reduced-sodium chicken broth, canned
- 1/2 cup pitted green Sicilian or Spanish olives, thinly sliced
- 1/4 cup chopped flat-leaf parsley
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes. Set aside.
After lemons have roasted 20 minutes, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 minutes per side; remove and set aside.
Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute. Whisk in remaining tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8 to 10 minutes. Add roast lemons and parsley; stir to coat. Serve.