Chicken Breasts Mediterranean
|Olive oil/Salad oil||3 Tablespoon|
|Chicken breasts||2 Pound, boned and split (2 Whole)|
|Onion||1 Small, finely chopped|
|Pitted olives||1⁄2 Cup (8 tbs) (Ripe / Green)|
|Thyme leaves||1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Thin lemon slices||4|
|Finely chopped parsley||1⁄3 Cup (5.33 tbs)|
Heat oil in a wide frying pan over medium-high heat; add chicken breasts and cook until well browned (about 5 minutes on each side).
Lift out chicken and set aside.
Add onion, olives, and thyme to pan drippings; cook, stirring, until onion is golden (about 5 minutes).
Add wine and chicken breasts, topping each breast with a lemon slice.
Cover, reduce heat, and simmer until meat in thickest part is no longer pink when slashed (about 10 minutes).
Lift out chicken and arrange on a platter; keep warm.
Increase heat to high and boil sauce, stirring often, until reduced to about 1/4 cup; stir in parsley.
Pour sauce over chicken.