What’s for supper? It’s a Mediterranean Chicken dish. Yes, I had to ‘change’ the recipe up somewhat. The original recipe called for sun-dried tomatoes. Chili-man won’t touch a tomato. He’ll pick them out every time. I decided they really were there for looks so I substituted pimentos for the tomatoes. Same red color but no taste, really.
1 c chicken broth
½ jar pimentoes
2 chicken breasts
Pepper
¼ c flour
2 T olive oil
1 clove garlic
6 halved black olives
Lemon zest
Season the chicken with pepper, coat with flour. Heat 1T oil in a large skillet (medium high). Add the chicken and cook for about 15 minutes or until the chicken is well browned and cooked through. Remove the chicken from the pan and keep warm.
Reduce the heat, add a tablespoon of olive oil. Crush or mince the garlic and add to the oil. Stir the remaining flour into the pan. Add the chicken broth and stir until thickened. Add the pimentoes, the olives, and the lemon zest and heat through. Serve the sauce over the chicken.
chicken
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