Chicken with roast lemons and green olives

22. March 2007, 20:44 UhrCsara

KB recommends for this meal:

chicken with roast lemons and green olives
from everyday food (Martha Stewart living)

Ingredients

  • 2 lemons, washed, ends trimmed, cut into twelve 1/4-inch slices, plus zest and 2 TBS juice (from a third lemon)
  • coarse salt and ground pepper
  • 1/4 cup plus 1 TBS all-purpose flour
  • 4 boneless, skinless chicken breast halves
  • 3 TBS olive oil
  • 5 garlic cloves, minced
  • 1/4 cup white wine
  • 1 cup reduced-sodium chicken broth, canned
  • 1/2 cup pitted green olives
  • 1/4 cup chopped flat-leaf parsley

Directions

1. Preheat oven to 325 degrees F. 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, 25-35 minutes. Set aside

2. After lemons have roasted, 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.

3. 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 TBS 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, 8-10 minutes. Add roast lemons and parsley; stir to coat. Serve (4)

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