Um, so have I ever conveyed how much I hate that phrase? Dislike it with every fiber of my being. To me, it's a bland way of saying stop making a mountain out of a molehill and quit yer bellyachin'. And for someone who can make an Alp out of a pile of sand I take offense!
So here's my comeback to the loathesome phrase: this recipe for lemon chicken is not what it is. BAM. It's not a recipe for greasy, breaded chicken soaked in an overpowering, buttery lemon sauce. Nope. It's not the lemon chicken that gets a bad wrap in "Everybody Loves Raymond" where Ray sets Debra up with cooking lessons from Marie just to avoid ever having it again. This one's got some charm. Pizazz even!
I made another version of lemon chicken about a year ago. That one really knocked my socks off, and served over rice it is a delicious complete meal. But that's an extra step, you know? This one's different. This one adds potatoes right into the mix so there's no extra thinking involved. And it knocked my UGGs off so you know this one's no joke.
And I know, I so know. UGGs are on the fashion decline. What's that you say? It's not lady-like to be heard trudging through the kitchen from a mile away? I dont care. They snuggle my feet and I'm totally still attached.
I know you can get on board with baked, juicy chicken, golden, crispy potatoes, toasted lemon slices, tangy olives, and lots of lemon juice. You like things healthy and easy. That's why we're friends.
But one word of advice. Ok maybe two. Do NOT forget to use an oven-proof skillet for cooking the chicken. You do not want to put any old skillet in the oven, trust me. And do NOT forget to use a pot holder when taking it out of the oven, trust me again. There's no covering up that scar. They don't make UGGs for hands, sadly.
OMG, wait, do they?
Potatoes and Olives
Adapted from Cooking Light Magazine
1 lb boneless, skinless chicken breast, cut into thirds
1 1/2 tbs extra virgin olive oil, divided
1 lb small baby potatoes, sliced (I used Trader Joe's Teeny Tiny Potatoes)
1 lemon, juiced and cut into slices (reserve the juice)
1 tbs minced garlic
1/2 onion, thinly sliced
1 c fat-free, low-sodium chicken broth, divided
1 tsp cornstarch
1 c Kalamata olives, pitted
Bunch fresh parsley
Preheat the oven to 400 degrees F.
Add 1/2 tbs of the oil back into the same pan used to cook the chicken and place over medium heat. Add the cooked potatoes and cook for 3-4 minutes or until golden brown, stirring occasionally. Remove the potatoes from the pan and set aside.
Add the lemon slices to the skillet and cook for 45-60 seconds per side until golden brown. Remove the lemon from the pan and set aside with the potatoes.
Add the minced garlic and onion to the pan and cook, stirring often, for about 5 minutes. Add 3/4 c chicken broth to the pan and then cook for 3 minutes or until the sauce reduces. Scrape up any browned bits as you stir. Return the potatoes and lemon slices back to the pan and add the olives. Bring to a boil.
Mix the last 1/4 c of chicken broth with the cornstarch in a small bowl until well combined. Add the mixture to the skillet and stir until the sauce is thickened. Add in 1 tbs of the reserved lemon juice, season with salt and pepper, and return the chicken to the pan. Let the chicken warm through in the sauce and then serve.