Ingredients
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4 whole chicken breasts, split
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3 tablespoons all-purpose flour
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1 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons vegetable oil
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2 garlic cloves, minced
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1/2 teaspoon paprika
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1/2 teaspoon cumin
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1 pinch cayenne pepper
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1/2 cup chicken broth
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1 lemon, juice of, small
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1 small lemon, thinly sliced
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1 tablespoon chopped fresh parsley
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1 1/2 cups onions, chopped
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pimiento, stuffed green olives, halved
Instructions
- Wash and pat chicken dry. Combine flour, salt and pepper on wax paper. Turn chicken into flour mixture, coat evenly. Shake off excess.
- Sauté chicken, a few pieces at a time, in oil in a large skillet. Remove the pieces to a 13 x 9 x 2-inch baking dish as they brown, arranging them in a single layer.
- Preheat oven to 375 degrees. Add onion, garlic, cumin, paprika and cayenne to skillet. Sauté until onion is slightly softened.
- Stir in chicken broth and lemon juice, scraping up any browned bits. Bring to a boil and pour over chicken.
- Arrange lemon slices on top. Cover. Bake in preheated oven 40 minutes. Uncover, sprinkle with olives.
- Bake, uncovered, 5 minutes.
- Sprinkle with parsley and serve.