This is a recipe I first posted on the blog back in 2002, but when I did my blog redesign, I did not have a recent photo of the dish, so it went on “my list”. This list is of recipes that I need to make once again to tweak the ingredients, and take larger (and improved) photos of. Unfortunately, this list included over 50 recipes and due to the fact I always seem to be working on new dishes, I never seemed to have the time to go back and revisit some of these old recipes on “my list”.
I have recently received a couple of emails for this easy chicken dish, so this week it went on my kitchen schedule. This is a lovely, quick chicken dish that would work for busy mid-week family meals, or for casual entertaining with friends. I love the way lemon and olives brings out the flavor of the tender chicken cutlets, and help to create a highly flavorful sauce.
Deborah Mele 2012
- 4 Boneless, Skinless Chicken Breasts
- Seasoned Flour (Flour Seasoned With Salt, Pepper, And 1 Teaspoon Oregano)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 2 Cloves Garlic, Peeled & Minced
- 1 Cup White Wine
- 2 Lemons, Very Thinly Sliced
- Juice From 1 Lemon
- 1 Cup Chicken Broth
- 12 Black Olives, Pitted And Chopped
- 1/2 Cup Chopped Fresh Parsley
- Salt & Pepper
- 2 Tablespoons Butter
- Cut each chicken breast into 3 thin 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, about 4 minutes each side.
- Place the chicken pieces on a warm tray and cover.
- Add the garlic to the pan and cook another minute or two until fragrant.
- 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.
- 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, and season with salt and pepper.
- Place the chicken on a platter, and pour the sauce on top, then serve immediately.
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.chicken