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–+ servings

Greek Lemon Chicken

By Kimberly Killebrew
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 2 large boneless, skinless chicken breasts , cut in half lengthwise to make thinner cutlets
  • salt and pepper
  • 3 tablespoons butter
  • 2 cloves garlic , minced
  • 1/2 cup chicken broth
  • 1/3 cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • Juice of one large lemon
  • 1/4 teaspoon salt
  • One lemon cut into slices
  • 3/4 cup Kalamata olives , drained
  • 1/3 cup capers , rinsed and drained
  • 2 tablespoons fresh chopped parsley for garnish

Instructions
 

  • Sprinkle the chicken cutlets with salt and pepper. Set aside.
    Heat the butter in a medium skillet over medium-high heat. Lightly brown the chicken on both sides and then transfer to a plate.
    Add the garlic to the pan and saute for a minute. Add the chicken broth and white wine and bring to a boil until reduced by half, about 3-5 minutes. Add the parsley, lemon juice and salt.
    Arrange the chicken pieces in the skillet and top with the lemon slices, olives and capers. Bring to a simmer over medium heat, cover and simmer for about 15 minutes. Add salt to taste. If the sauce is too thin, dissolve a little cornstarch in a little water and stir it into the sauce, simmering it for another minute.
  • Serve the chicken topped with the lemons, olives and capers, spoon some sauce over, and sprinkle with the fresh parsley. Serve with steamed rice or pasta.
Course Main Course
Cuisine Greek
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