Chicken with Lemon and Olives
Prep time 10 min
Cook time 25 min
1/4 cup olive oil
4 boneless skinless chicken breasts (Carol used dark meat (thighs) and
it was yummier but she had to cook it 40 minutes.)
Carol added about an extra 1/3 of the following ingredients for
extra flavor, but listed here are the original amounts:
1) Heat 2 tbsp oil in heaavy skillet over high heat. Season chicken
with salt and pepper, add chicken, brown on both sides, ~3 minutes per
side. Remove to platter. (Note if you use thighs w/ bones as
Carol did, it takes about 40 minutes to cook through.)
1 onion chopped
4 garlic cloves, chopped
1 tsp turmeric
1 cup low salt chicken broth
3 tbsp lemon juice
1/4 (I forgot to write down the units here..., oh wait, Carol said "cup")
12 black brine cured olives (such as kalamata)
lemon wedges (optional)
2) Heat remaining 2 tbsp oil in same skillet over med-high heat.
Saute onion and garlic 5 min. Add turmeric and stir one minute.
Stir in broth and lemon juice. Return chicken to skillet. Add
capers and olives.
3) Simmer until chicken is cooked through and flavors blend, turning
chicken occasionally, about 15 min. Season to taste w/ salt and pepper.
4) Transfer chicken to platter. Spoon sauce over. Garnish with
lemon wedges and serve.
Carol says this is better the second day. Probably because you
have more time for the flavors to penetrate the chicken. merrrrr
liked it a lot, but you kind of need to like olives
Original recipe copyright Campbells?
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