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Gallery Chicken with Roast Lemons and Green Olives Recipe Summary prep: 15 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes We used jarred Sicilian olives, but you can use other mild green olives such as Spanish.
Gallery Chicken with Roast Lemons and Green Olives
Recipe Summary prep: 15 mins total: 50 mins Servings: 4
Gallery
Chicken with Roast Lemons and Green Olives
Chicken with Roast Lemons and Green Olives
Chicken with Roast Lemons and Green Olives
Recipe Summary prep: 15 mins total: 50 mins Servings: 4
Recipe Summary
prep: 15 mins total: 50 mins
Servings: 4
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes We used jarred Sicilian olives, but you can use other mild green olives such as Spanish.
Cook’s Notes
We used jarred Sicilian olives, but you can use other mild green olives such as Spanish.
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All Reviews for Chicken with Roast Lemons and Green Olives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken with Roast Lemons and Green Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
