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Chicken With Lemons And Olives




Source of Recipe


Italian Food Forever






List of Ingredients



• 4 Boneless, Skinless Chicken Breasts
  
• Seasoned Flour (Flour Seasoned With Salt, Pepper, And 1 Teaspoon Oregano)
  
• 2 Tablespoons Olive Oil
  
• 2 Tablespoons Butter
  
• 1 Cup White Wine
  
• 2 Lemons, Peeled But Left Whole
  
• Juice From 1 Lemon
  
• 1 Cup Chicken Broth
  
• 12 Black Olives, Pitted And Chopped
  
• 1/2 Cup Chopped Fresh Parsley
  
• salt and pepper
  
• To Finish:
  
• 2 Tablespoons Butter
  






Instructions



1. Cut each chicken breast into 3 slices, and pound thin. Dredge the chicken pieces into the seasoned flour. Heat the oil and butter in a heavy frying pan and once hot cook the chicken in batches on medium heat until golden brown and cooked through. Place the chicken pieces on a warm tray and cover.
   
   
2. Add the wine to the pan and on medium high heat, scrape up the browned bits on the bottom. Cook until the wine has reduced by half. Slice the lemons thinly about 1/8 of an inch thick. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced. Add the olives, parsley, and butter and mix well. Season with salt and pepper. Place the chicken on a platter, and pour the sauce on top. Serve.
   
   






Final Comments


Serves 4

Note: If your sauce has not thickened as much as you would like, you can easily thicken it by whisking in 1 Tablespoon of softened butter mixed with 1 teaspoon of flour.