Lemon Chicken with Olives is preserved from a magazine clipping mounted on card in the Poultry section of My Mom's Recipe Box. Every supplied side is included with the faithful transcription.
Original Recipe Card
Ingredients
- 1 Tbs. olive oil
- 4 chicken breasts, about 2½ lbs.
- Salt and pepper
- 2 cloves garlic
- 1½ cups black olives
- 1 lemon
- 1 Tbs. chopped fresh parsley
Directions
Heat the oil in a frying pan over medium-high heat. Sprinkle the chicken with salt and pepper and brown on all sides. Remove. Add the garlic, cook 30 seconds and remove from heat. Stir in ¼ cup water, ¼ tsp. salt and ⅛ tsp. pepper. Return the chicken to the pan. Cover and cook until the meat is no longer pink, 20 to 25 minutes. Remove the chicken and keep warm. Pit and halve the olives. Grate ½ tsp. of the yellow zest from the lemon and squeeze 2 tsp. juice. Boil the remaining pan juices over high heat until slightly thickened, 2 to 3 minutes. Stir in the zest, lemon juice and olives. Pour over the chicken and sprinkle with parsley.
Yield
4 servings
Preservation Notes
The original magazine clipping mounted on card has been preserved as scanned in the Poultry section of My Mom's Recipe Box.
Notes From the Original
The heady flavors of Provence come through clearly in this simple chicken dish.
Work Time 25 min. Total Time 50 min.
Per Serving: Cal. 580 Pro. 60g Fat 35g Sod. 894mg Carb. 4g Chol. 182mg
First
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
