chicken with roast lemons and green olives.

2 lemons + zest and 2 tablespoons juice from another lemon
1/4 cup + 1 tablespoon flour
4 boneless, skinless chicken breasts
3 tablespoons olive oil
5 garlic cloves, minced
1/4 cup dry white wine
1 cup chicken broth
1/2 cup pitted green spanish olives
1/4 cup chopped parsley

preheat oven to 325 degrees. cut two lemons, ends trimmed, into twelve 1/4 inch slices.  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, 3-4 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 four; cook until just staring 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, 8-10 minutes.  add roast lemons and parsley; stir to coat.

hands down the most flavorful chicken dish i've ever tasted or made.  wow.  an interesting combination of salty olives and tart lemon.  very good.

Comments

[sarah]

yum...
except I don't like green olives.
could they be omitted and it still be a tasty dish?

[Jackie]

Made this last night. So yummy!! The lemon makes this so fresh and the olives are genius.

[Jackie]

Made this last night. So yummy!! The lemon makes this so fresh and the olives are genius.