2 lemons
1 chicken breast (chopped into small strips)
salt and pepper
flour
4 tablespoons olive oil
4 tablespoons butter
2 cloves garlic
10 large green olives (pitted and cut into strips)
1/2 cup white wine
1 1/2 cups chicken broth
4- 6 cups rice (fully cooked)
Squeeze juice from 1 1/2 lemons and thinly slice other half removing seeds. Season chicken with salt and pepper then lightly coat with flour. Heat 2 tablespoons butter and 2 tablespoons olive oil in pan until butter starts to foam. Add chicken in batches and cook until lightly browned. Remove and drain on paper towels. Pour off fat. Add remaining butter, oil, garlic and lemon slices to skillet. Cook until garlic is golden brown. Remove lemon slices and set aside. Add olive slices to skillet and cook for about another 4 minutes. Pour in wine and cook until reduced by half. Pour in chicken stock, bring to boil. Add lemon juice and enough slurry of 1 tablespoon flour and 1/4 cup of water to thicken sauce. Taste and add more salt if needed. Return chicken to skillet tossing in sauce until warmed and completely coated . Serve over white rice and garnish with lemon slices. Enjoy!
