Recipes and Links

Greek Chicken with Lemon, Olives, and Capers

 

In this photo, I used more olives than called for as I needed to use them up. Kalamatas are preferred, but use what you have! BHL

Yield: 4 Servings

Ingredients:

4 boneless, skinless chicken breasts

2 tsp sea or kosher salt, divided

Freshly ground black pepper

4 Tbsp Flying Olive Garlic, Gremolata, or Eureka Lemon Extra Virgin Olive Oil, or a Flying Olive Single Varietal of Choice or a combination, divided

Pinch-1/4 tsp red chili flakes, if desired

1 bay leaf

3 cloves garlic, sliced lengthwise as thinly as possible

¼ cup freshly squeezed lemon juice, about 1 big lemon

1 cup Kalalmata or black olives, pitted, halved lengthwise

2 Tbsp drained capers

¼ cup roughly chopped fresh parsley

Directions:

On a cutting board, place a piece of plastic wrap. Place 1 chicken breast on the plastic wrap and cover with another sheet of plastic wrap. Pound the chicken breast with a meat mallet (rolling pin or heavy pan will do) until the breast is about ¼ inch thick. Set aside and repeat with the other chicken breasts.

Sprinkle each pounded breast with ¼ tsp salt and a few grinds of black pepper.

Heat 2 Tbsp of the Flying Olive EVOO of Choice in the largest frying pan you own. When the oil starts to shimmer, add the chili flakes and bay leaf and cook until very hot, about 1 minute.

Add the chicken breasts and fry until lightly browned. Flip over and repeat. This should take about 1-3 minutes per side.

Transfer the breasts to a plate. Throw out the bay leaf and remove the pan from the burner. Add the lemon juice and cook, stirring constantly for 30 seconds. Add the olives and capers and cook until well combined, about 1 minute.

Return the chicken and any juices to the pan. Stir to coat, cover and cook until the chicken is completely cooked through, about 3 minutes. Uncover the pan, remove from the heat. Place each breast on a plate or all of them on a platter. Spoon some of the olive mixture on top of each breast and sprinkle on the parsley.

Inspired by a recipe in Modern Mediterranean by Melia Marde., NY, 2013.

Submitted by Barb L.