Shared by Eileen Brys, Brys Estate Vineyard & Winery
~ Serves 4 / Pair with Brys Estate’s Wally's Wineyard Winston, Off-Dry Riesling or Semi-Sweet Riesling
Ingredients:
2 lemons, washed, ends trimmed, cut into twelve 1/4-inch slices, plus zest and 2 tablespoons juice (from a third lemon)
Coarse salt and ground pepper
1 tablespoon all purpose flour
Pam
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
5 garlic cloves, minced (or use pre-minced garlic in a jar)
1/4 cup dry white wine (Brys Estate Pinot Blanc or Pinot Grigio)
1 cup reduced-sodium chicken broth, canned
1/2 cup pitted green Sicilian or Spanish olives, thinly sliced
1/4 cup chopped flat-leaf parsley
Preheat oven to 325. Spray a baking sheet with Pam. Arrange lemon slices in a single layer on baking sheet, sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes. Set aside.
Season chicken, to taste, with coarse salt and paper. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 minutes per side; remove and set aside.
Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browed bits from bottom, until reduced by half, about 1 minute. Whisk in the 1 tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet.
Bring to a boil, reduce to a simmer, and cook turning chicken once, until opaque throughout, 8 to 10 minutes. Add roast lemons and parsley, stir to coat. Serve with "Near East Rice Pilaf."
