Chicken With Lemon And Olives

Course : Chicken
Serves: 4
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1/4 cup olive oil
4 whole boneless skinless chicken breast halves
1 medium Onion -- chopped
4 cloves garlic -- chopped
1 teaspoon turmeric
1 cup canned low salt chicken broth
3 tablespoons lemon juice
1/4 cup drained capers
12 whole black brine-cured olives -- such as kalamata
8 pieces lemon wedges -- (optional)

Preparation / Directions:

Heat 2 tablespoons oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken and brown on both sides, about 3 minutes per side. Transfer chicken to platter. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic and saute 5 minutes. Add turmeric and stir 1 minute. Stir in broth and lemon juice. Return chicken to skillet. Add capers and olives. Simmer until chicken is cooked through and flavors blend, turning chicken occasionally, about 15 minutes. Season sauce to taste with salt and pepper. Transfer chicken to platter. Spoon sauce over. Garnish with lemon wedges and serve. Prep Time: 10 minutes Cook Time: 25 minutes Makes: 4 servings This dish has a slightly Mediterranean feel to it, so I like to serve it with couscous and a Greek salad.


Nutritional Information:

1076 Calories (kcal); 60g Total Fat; (51% calories from fat); 111g Protein; 19g Carbohydrate; 274mg Cholesterol; 313mg Sodium

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