Chicken Breasts Mediterranean Recipe
Ingredients
| 3 tablespoons olive oil or salad oil | ||
| 2 whole chicken breasts (about 2 lbs. total). boned and split | ||
| Onion | 1 Small, finely chopped | |
| 1/2 cup pitted ripe or green olives | ||
| Thyme leaves | 1/2 Teaspoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| 4 thin lemon slices | ||
| Parsley | 1/3 Cup (16 tbs), finely chopped | |
Directions
Heat oil in a wide frying pan over medium-high heat; add chicken breasts and cook until well browned (about 5 minutes on each side).
Lift out chicken and set aside.
Add onion, olives, and thyme to pan drippings; cook, stirring, until onion is golden (about 5 minutes).
Add wine and chicken breasts, topping each breast with a lemon slice.
Cover, reduce heat, and simmer until meat in thickest part is no longer pink when slashed (about 10 minutes).
Lift out chicken and arrange on a platter; keep warm.
Increase heat to high and boil sauce, stirring often, until reduced to about 1/4 cup; stir in parsley.
Pour sauce over chicken.
Lift out chicken and set aside.
Add onion, olives, and thyme to pan drippings; cook, stirring, until onion is golden (about 5 minutes).
Add wine and chicken breasts, topping each breast with a lemon slice.
Cover, reduce heat, and simmer until meat in thickest part is no longer pink when slashed (about 10 minutes).
Lift out chicken and arrange on a platter; keep warm.
Increase heat to high and boil sauce, stirring often, until reduced to about 1/4 cup; stir in parsley.
Pour sauce over chicken.
Chef
