Ingredients
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8 chicken breast halves
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1 teaspoon salt
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1 teaspoon pepper
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3 tablespoons olive oil
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4 garlic cloves, Chopped
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1 cup olive, pitted and halved (recipe says green, I would use black)
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2 cups chicken broth
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2 cups water
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1 teaspoon dried thyme
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1/2 teaspoon crushed red pepper flakes
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2 lemons
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2 medium onions, Chopped
Instructions
- 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.