INGREDIENTS
1/4 cup olive oil
1 1/2 pounds skinless, boneless chicken breasts (or thighs)
flour for dredging
2 medium onions, chopped
2 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves (or 1/2 teaspoon dried)
2 teaspoons grated lemon zest
1/3 cup freshly squeezed lemon juice*
1/2 cup dry white wine or chicken broth
1 cup green salad olives with pimentos, drained and rinsed
freshly ground black pepper to taste
PREPARATION
Heat the oil in a 12 inch nonreactive skillet over medium-high heat. Dredge the chicken pieces in the flour, shaking off the excess. Brown the chicken in the oil, about 4 to 5 minutes per side. Remove the chicken to a plate and set aside.
Saute´ the onion and garlic in the remaining oil until translucent. Add the remaining ingredients and bring to a boil, scraping up any browned bits from the pan. When the sauce begins to boil, return the chicken to the pan and work the pieces down into the sauce, spooning some over each piece. Lower the heat to medium and cook 2 minutes on each side for breasts or 4 to 5 minutes for thighs.
Serve over pasta or rice, if desired
*Can substitute freshly squeezed grapefruit juice for lemon
YIELD: 4 to 6 servings
Preparation time: 35 minutes