This chicken dish is surrounded by a sensational sauce of finely chopped fresh herbs, wine, garlic, and olive oil. It's a fresh and easy dish for a weeknight meal or for company.
1-⅓poundsboneless skinless chicken breastor can be made with dark meat or bones/skin
1teaspoonDiamond kosher salt
¼teaspoonfreshly cracked black pepper
1lemonpeeled and sliced in thin rings
½cupvery finely chopped fresh mixed herbslike rosemary, sage, thyme, and/or tarragon, which is about 4 large handfuls of leaves before they are chopped.
3clovesgarlicfinely chopped
2tablespoonsolive oil
½cupwhite winesomething fruity like a Chablis
30pitted black Tuscan olivesor Kalamata
Instructions
Season both sides of the chicken with salt and pepper, and top with lemon slices. Let marinate for about 30 minutes.
In a 10 - 12" skillet, cook the herbs and garlic in olive oil on a low flame for about 3 minutes. Turn the flame to medium and add the chicken (without the lemons), using tongs or a spatula to coat both sides of the chicken in the herb mixture. Lightly brown the chicken for about 5 minutes on both sides. Scrap and move around any extra herbs/garlic so they don't burn.
Pour in white wine, and make sure that the flame is high enough for it to boil so that the wine will reduce by evaporation, about 5 minutes. Add the lemon slices and olives.
Check the chicken for doneness; cook a few minutes more if needed. Add in a little water if chicken starts to get dry. Chicken is done when the internal temperature in the thickest part of the chicken reaches 160ºF (chef's preference; USDA recommends 165ºF.)
Notes
How to store: Store in a covered dish in the refrigerator for up to 3 days.How to freeze: Cooked chicken can be kept in the freezer for up to 4 months if wrapped well. However, I think this dish tastes best eaten when it's made.How to reheat: Add a little water. Re-heat on the stove or a 300ºF oven for about 10 minutes. Take care not to over-cook.