Thursday, March 30, 2006

Lemon Chicken With Olives

We've been eating this for years and it's become a dependable dish for us over the years. We found this recipe in "First for Women" magazine. During the first couple of years that "First" magazine was published, recipe cards were included as center inserts. There were four cards printed on stock that was not quite index card thickness, ready to be cut out of the magazine and put right into your recipe box. This recipe (and many others that are Sing Favorites) is one of those.

Lemon Chicken With Olives
4 servings
1 Tbs. olive oil
4 chicken hreats, about 2 ½ Ibs.
Salt and pepper
1 ½ cups black olives
1 lemon
1 Tbs. chopped fresh parsley
Heat the oil in a frying pan over medium-high heat. Sprinkle the chicken with salt and pepper and brown on all sides. Remove. Add the garlic, cook 30 seconds and remove from heat. Stir in ¼ cup water, ¼ tsp. salt and 1/8 tsp. pepper. Return the chicken to the pan. Cover and cook until the meat is no longer pink, 20 to 25 minutes. Remove the chicken and keep warm. Pit and halve the olives. Grate ½ tsp. of the yellow zest from the lemon and squeeze 2 tsp. juice. Boil the remaining pan juices over high heat until slightly thickened, 2 to 3 minutes. Stir in the zest, lemon juice and olives. Serve with wide egg noodles. Pour over the chicken and sprinkle with parsley.

I use the jumbo size olives split in two and I double the amount of water, lemon zest and juice, and of course, the garlic. That way I have enough "gravy" to put on top of the chicken and also on top of the noodles.


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