3 cloves garlic, thinly sliced
2 Meyer lemons
15-20 large green olives, sliced
½ cup chardonnay
2-4 boneless skinless chicken breast halves, pounded thin
1 cup flour
4 tablespoons olive oil
5 tablespoons butter
2 teaspoons capers
1 cup chicken broth or stock
1 small handful chopped Italian flat-leaf parsley
1. Slice the garlic. Slice one lemon and remove seeds. Slice 15-20 green olives.
2. Squeeze the juice of the other lemon into 1/2 cup of chardonnay wine.
3. Pound out the chicken breasts, skin side up, in between two sheets of plastic wrap. Season with salt and fresh cracked pepper.
4. Dredge chicken on both sides in 1 cup all purpose flour.
5. Saute pan on medium high heat. Add 2 tablespoons butter and 2 tablespoons of extra virgin olive oil. After butter melts, add chicken and brown on both sides about 2-3 minutes each side.
6. Remove the chicken. Add 2 tablespoons olive oil into the pan, followed by 3 tablespoons of butter, and add lemon slices. Cook down for a few minutes, then add the sliced garlic. Turn the lemons once. After 3 minutes, remove the lemons and set aside for the garnish.
7. Add sliced olives and 2 teaspoons of capers to the pan. Cook down a couple minutes, then deglaze pan with the lemon juice and wine mixture. Reduce by about half. After 3-4 minutes, add 1 cup chicken stock followed by some chopped parsley.
8. Add chicken back to pan and continue to cook until chicken is cooked all the way through. The sauce will thicken up a bit more.
9. Serve the chicken over a nest of hot fettuccine or white rice, spooning extra olive caper sauce on top. Top with reserved lemon slices.