Lemon, Garlic Chicken with Cherry Tomatoes and Olives
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
40
minutesThis is so good. The flavors are out of this world and I added a few ingredients to give it more depth. Everyone loved it and I have made it a couple times and people always ask for the recipe. This does well served with a grain of choice and sauté of Swiss Chard.
Ingredients
2 Tablespoons olive oil
3 Tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary
Salt and fresh ground pepper
4 small boneless skinless chicken breasts
1/4 cup dry white wine
2 heaping cups cherry tomatoes
1 cup green pitted olives
Pinch of sugar
2 Tablespoons flour or corn flour
2 Tablespoons grapeseed oil
2 Tablespoons fresh chopped parsley
1/4 cup freshly grated Parmesan
Finishing salt
Directions
- Stir together the oil, lemon juice, garlic, rosemary, and salt and pepper in a gallon bag. Place the chicken in the bag and close tightly. Refrigerate for 30 minutes.
- Remove chicken from marinade and season with salt and freshly ground pepper. Dredge each breast lightly in the flour on both sides.
- Turn oven to 325. Place an oven proof pan on the stove over low heat. Warm oil in the bottom of the pan, Place the 4 chicken breasts in the hot oiled pan. Cook for 4 minutes, until the chicken is browned in spots on the bottom. Our over and brown other side, for 4 -5 minutes. Remove chicken to a plate.
- Turn the heat down to medium high and add more oil to the pan. Add wine to pan and stir with wooden spoon to deglaze. Add cherry tomatoes and cook stirring until they begin to release juice and burst. Add the sugar and toss around. season with salt and fresh ground pepper. Add the olives to the pan and add the chicken back. Place in the oven and check after 15-18 minutes.
- Serve hot with parmesan cheese. This can be made ahead of time and reheated in the oven.
