Mediterranean Lemon Olive Chicken |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This dish sounds wonderful! IMHO. I’m planning to give it a try soon. This dish may be frozen for as long as 6 weeks. Freeze Chicken pieces individually with sauce. To reheat it, thaw. Then put a small amount of water in the bottom of the skillet, placing chicken inside. Cover and steam until heated through. From Food Everyday Issue 1. Ingredients:
8 chicken breast halves |
1 teaspoon salt |
1 teaspoon pepper |
3 tablespoons olive oil |
2 lemons |
2 medium onions, chopped |
4 garlic cloves, chopped |
1 cup olive, pitted and halved (recipe says green, i would use black) |
2 cups chicken broth |
2 cups water |
1 teaspoon dried thyme |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Season chicken with salt and pepper.
2. Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
3. Slice lemons thinly, and then cut slices in half.
4. If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
5. Add the lemons, olives, broth, and water. Simmer for 10 minutes.
6. Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
7. Cover and simmer until chicken is cooked, about 15 minutes.
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