Monday, February 25, 2008

Easy weeknight Greek Lemon Chicken

I always buy a lemon and a lime at the store each week. They keep well and the lemon usually ends up in food, while the lime ends up in a gin and tonic!
I also keep green and black olive in my pantry. My favorite olives are at Trader Joe's .
4 chicken breast halves
1 lemon
½ cup flour
½ teaspoon garlic powder
½ teaspoon oregano
Salt and pepper to taste
3 tablespoons butter
¼ cup chicken broth
Kalamata olives or black olives, pitted and sliced in half
2 ounces feta cheese
Place chicken breasts in a ziploc bag and pound flat - about 1/5 inches. In a shallow dish and squeeze ½ lemon over chicken pieces. Turn to coat chicken with lemon and set aside. In a shallow bowl, combine flour, garlic powder, oregano, salt and pepper. Dredge chicken pieces in flour. Melt butter in a frying pan and cook chicken over medium heat, turning until brown on both sides, about 10 minutes. Remove chicken from pan and place in a 9x13 inch baking dish. Squeeze remaining half of the lemon into the frying pan, along with chicken broth and stir, loosening pan scrapings. Pour over chicken. Cover with foil and bake at 350 degrees until chicken is done, about 15 minutes. Uncover and add olives. Top each chicken piece with crumbled feta cheese and parsley. Return to oven and continue baking, uncovered, until cheese is beginning to melt, about 10 minutes. Salt and pepper to taste.

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