How to make it

  • Preheat oven to 400 degrees
  • 1. Sprinkle chicken with salt and pepper. Coat with cooking spray. Add to a skillet, heated over medium-high heat, skin side down. Cook for 6 minutes or until the chicken is golden brown. Flip the chicken over and place in oven. Cook for 12-15 minutes or until the chicken is cooked through.
  • 2. Remove the chicken from the skillet and keep warm. Remove excess grease from the pan and then add 1 tablespoon of olive oil.
  • 3. Add the potatoes to the skillet. Cook for 3 minutes on each side, or until browned. Remove from skillet, keep warm.
  • 4. Add the lemon slices to the skillet and cook each side for 1 minute. Remove, keep warm.
  • 5. Add remaining oil to the skillet and mix in the shallots and garlic. Saute for about 2 minutes and then add the wine and thyme. Cook for 1 minute or until most of the liquid has evaporated. Add 2/3 cup of the broth, olives and the remaining salt and pepper. Cook for 2 minutes.
  • 6. Mix together the cornstarch and the rest of the broth. Add this mixture to the skillet and bring to a boil. Cook for 1 minute, stirring occasionally. Stir in the lemon juice and butter. Continue stirring until the butter is melted.
  • 7. Arrange chicken, potatoes, olives and lemon slices on a warm serving platter. Pour sauce over ( or serve sauce on the side ) and sprinkle with parsley. Serve immediately.

Reviews & Comments 4

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  • NPMarie 5 years ago
    If I can't find Castelvetrano olives, can I substitute another? What do you suggest? Thanks:)
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  • notyourmomma 5 years ago
    Lovely combination!!!!
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  • DetroitTokyo 5 years ago
    Looks divine!
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