Ingredients
2 Boneless Skinless Chicken Breasts (approx. 12 oz.)
½ tsp. Paprika (smoked if you have it)
½ tsp. Salt
½ tsp. Pepper
1 Small Red Onion (sliced into strips)
1 tbsp. Fresh Garlic (minced)
1 can 10 oz. Black Olives
½ Medium Red Pepper (sliced into strips)
2 oz. Capers
2 oz. Lemon Juice
2 oz. White Wine (or Dry Vermouth, preferred)
1 Medium Lemon (sliced ¼ inch thick)
Preparation
For the Chicken:
· Pat dry the chicken breasts with paper towels
· Dust the chicken on both sides with the paprika, salt, and pepper
· Let rest for about 5 minutes
For cooking:
· Preheat the oven to 320 Degrees
· Heat a skillet with the olive oil until hot
· Sear the chicken breasts for about 3 minutes each side – remove and set aside
· Add the onion strips, stir until slightly browned
· Add the garlic, olives, and red pepper – stir for about a minute
· Add the vermouth (or wine) and lemon juice – let reduced until slightly thickened into a sauce
· Place the chicken breasts in a bake proof casserole (or in the skillet for a one dish meal)
· Pour the sauce mixture over the chicken breasts
· Arrange slices of lemon on top of the chicken breasts
· Sprinkle capers over the chicken
· Bake in the oven for about 20 minutes (or cover in the skillet and cook on low / medium for about 20 minutes until done)
· Serve with fresh pasta, rice, or a salad
Note: the whole dish can be prepared in a skillet instead of baking at the end, but I find the chicken to be juicier and more tender if finished off in the oven