Olive-Lemon Chicken

everyday food magazine

Another Everyday Food knockoff for you today!  I don't know if I've mentioned it here, but I'd estimate that Everyday Food Magazine is the source of more of my "keeper" recipes than any other food pub I read.  And believe me, I read a lot of food-related publications.  I'd venture to say that if you want to add one mag to your repertoire in the upcoming year, it should be this one.  The recipes are consistently easy and delicious, and they emphasize all-natural and seasonal ingredients.  This is NOT the fancy froo-froo Martha Stewart Living Magazine . . . nope, a sister publication that's as down-to-earth as you and me.  Nothin' fancy.  Just good vittles.

OK, off soapbox and into the kitchen.  I found this cruisin' on the iPhone app. while I was waiting for L. at dance class.  I'd intended to throw things in the Crockpot earlier in the day, but hadn't had time, so I need fresh, easy and fast.  This fit the bill - really only 30 minutes to plating and it was scrumptious.  The perfect foil to all that turkey you ate last weekend!

Olive-Lemon Chicken (adapted from Everyday Food)

4 boneless, skinless chicken breast halves
Salt and pepper
3 T. olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 c. green olives, pitted and halved
2 c. reduced-sodium chicken broth
2 c. water
1 t. dried thyme
1/2 t. crushed red pepper

Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat. In two batches, sear the chicken until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.

Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and water. Bring to a boil, reduce the heat, and simmer for 10 minutes.

Place the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes. Serve immediately.

Serves 4.

A note from the original recipe:  After preparing the recipe, you can store the chicken frozen for up to 6 weeks; when you're ready to serve, thaw the chicken, place in a pan with water to coat the bottom, cover, and simmer until hot.