One Skillet Chicken with White Wine Sauce


3 Tbsp Flying Olive Gremolata, Garlic, Lemon, or a Combination Extra Virgin Olive Oil

2 bone-in chicken breasts with or without skin

4 cloves garlic, smashed

Salt and pepper, to taste

1 lemon, thinly sliced

1 medium yellow onion, thinly sliced

2 sprigs thyme

1 Tbsp all-purpose flour

½ cup white wine

½ cup chicken stock

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil


Preheat the oven to 500 degrees F. (Yes, really)

Heat the Flying Olive Extra Virgin Olive oil of Choice in a heavy sauté pan over medium-high heat. While the oil is heating, season the chicken breasts with salt and pepper. Add the chicken and garlic to the pan, skin side down (for the chicken with skin). Cook the chicken for about 5 to 7 minutes or until golden.

Then, remove the chicken and garlic from the pan. Reduce the heat to medium, and add the lemon slices, onions, and thyme to the pan. Cook the onion and lemons, stirring occasionally, until soft and caramelized. Season with salt and pepper.

Remove the sprigs of thyme, and sprinkle the flour over the pan, stirring to cook for about a minute. Slowly stir in the wine and allow it to come to a boil for a minute. Add the chicken stock, and the chicken back into the pan. Cook to reduce the sauce and warm the chicken through. Stir in the Flying Olive Butter Extra Virgin Olive Oil and place the entire pan in the oven for 15-20 minutes. Remove and serve with the sauce and onion/lemon mixture.

Submitted by Barb L.