Pan Roasted Chicken with Lemon Olives & Rosemary

By Mother

This deeply flavored sauce with this chicken is loaded with character. It seeps into the meat as it simmers and results in an almost stew like dish. Add even more olives if you like some in every bite.

Ingredients

• 8 chicken breast halves
• 1/2 cup flour
• 2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 2 shallots thinly sliced
• 2 cups chicken broth
• 1 cup dry white wine
• 1 tablespoon freshly grated lemon peel
• 3 tablespoons fresh rosemary leaves
• 1 cup pitted green olives cut in half
• salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

Dredge the chicken in the flour and set aside. In a large saute pan, heat the oil over hith heat and cook the chicken until crisp and brown, 2 to 3 minutes per side.
Add the garlic, shallots, broth, wine, lemon peel and rosemary, bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
Add the olives and simmer uncovered for 20 to 30 mintes or until the chicken is cooked through and the sauce has developed some body.
Taste for salt and pepper and serve immediately.