Chicken With Olives And Lemon Recipe Foodcom

PAN SEARED CHICKEN WITH OLIVES

Steps:

• For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
• Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
• Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
• For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
• Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
• Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
• Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

LEMON CHICKEN WITH OLIVES

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Starting at thickest edge of each chicken breast, cut horizontally almost to opposite side. Open cut chicken breast so it's an even thickness.
• In small bowl, mix oil and lemon juice. Drizzle over both sides of chicken breasts. Sprinkle both sides with lemon-and-pepper seasoning. Place on rack in broiler pan.
• Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink in center. Top with olives and lemon slices during last 2 minutes of broiling.

SPICED CHICKEN WITH OLIVES AND LEMON

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, garlic and 1/2 teaspoon of the salt and cook, stirring, until the onions are golden, 4 to 5 minutes.
• Add the lemon juice, paprika, cumin, cinnamon and ginger; cook, stirring, for 1 minute. Add the chicken broth and reserved olive brine and bring to a boil.
• Sprinkle the chicken with the remaining 1/2 teaspoon salt then add to the skillet. Add the lemon wedges and olives. Cover, reduce the heat to low, and simmer until the chicken is cooked through, turning occasionally, 25 to 35 minutes. Transfer the spiced chicken with olives and lemon to a platter and serve on its own or with crusty bread, brown rice or pasta.

MEDITERRANEAN LEMON OLIVE CHICKEN

Steps:

• Season chicken with salt and pepper.
• Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
• Slice lemons thinly, and then cut slices in half.
• If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
• Add the lemons, olives, broth, and water. Simmer for 10 minutes.
• Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
• Cover and simmer until chicken is cooked, about 15 minutes.

EVERYDAY FOOD LEMON AND OLIVE CHICKEN

Steps:

• Sprinkle the chicken with 1 tsp.
• each salt and pepper.
• In a large skillet, heat 2 Tbsp.
• of the olive oil over medium heat.
• In two batches, sear the chiken, skin side first, until golden brown, about 3 minutes on each side.
• Transfer the chicken to a plate.
• Cut the lemons in half lengthwise and then into thin slices crosswise.
• If the skillet is dry, add the remaining 1 Tbsp.
• 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 2 cups water.
• Bring to a boil, reduce the heat, and simmer for 10 minutes.
• Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, sprinkle with thyme and crushed red pepper.
• Cover and simmer until the chicken is just cooked through, about 15 minutes.

OLIVE AND LEMON CHICKEN

Steps:

• Chop 2/3 olives and set aside.
• Heat oil and 1/2 butter in a wide pan and cook chicken until browned.
• Add the stock and water.
• Then add the chopped olives, lemon slices and mixed herbs.
• Cover and simmer gently for 20 minutes or until chicken is cooked through.
• Transfer chicken from pan and keep warm.
• Add parsley and remaining whole olives to pan.
• Bring to boil and boil sauce until reduced by half.
• Cut the butter into small pieces and whisk into the sauce.
• Stir in the honey and season to taste with pepper.
• Pour sauce over chicken to serve.

CHICKEN WITH OLIVES AND LEMON

Steps:

• Preheat oven to 325 degrees.
• Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
• Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
• Lightly spoon flour into dry measuring cup; level with a knife.
• Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
• Top chicken with olives and lemon.
• Bake at 325 for 1 hour or until thermometer registers 180 degrees.

LOW FAT CHICKEN WITH LEMON AND OLIVES

Steps:

• Preheat oven to 180°C
• Sear the chicken fillets in a nonstick frypan with a little olive oil spray.
• Arrange them in a casserole dish with the wine, lemon zest, olives and thyme. Cook in oven for 20 minutes or until cooked.
• Remove from oven, and pour over the lemon juice (you can add a little sugar to the juice if you prefer a less tart flavour). Season a little with salt (but remember the olives are salty).
• Serve chicken on top of jasmine rice cooked with some lemon zest and chicken stock, pour over the juice.

ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC

Steps:

• Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
• Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
• You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
• At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
• When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

GYRO CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the chicken: Preheat the grill to 350°F (180°C).
• Season the chicken all over with olive oil and Grill Mates® Montreal Chicken Seasoning.
• Place the chicken on the grill and with the lid closed, cook the chicken for 6-8 minutes on each side, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the chicken from the grill and cut into bite-size pieces.
• Make the tzatziki dressing: In a small bowl, mix together the yogurt, olive oil, lemon zest and juice, garlic, cucumber, and salt until well combined.
• Assemble the salad: Swoop the tzatziki dressing across the bottom of a large bowl. Top with the romaine, tomatoes, cucumber, olives, red onion, chickpeas, feta, and chopped chicken. Drizzle the red wine vinegar, olive oil, and lemon juice all over the salad. Garnish with McCormick® Dried Oregano, McCormick® Crushed Red Pepper, and pita chips. Serve immediately.
• Enjoy!