Lemon Chicken with Mushrooms and Olives (Serves 2)
I adapted this Weight Watchers recipe which originally was made with veal instead of chicken.2 chicken breasts
Flour, salt and pepper
A few Tbsp olive oil
2 Tbsp Lemon juice
2 Tbsp olive juice
2 Tbsp dry white wine
2 cups sliced white mushrooms
12 large pimiento-stuffed green olives
2 Tbsp butter
Lemon slices for garnish
1. Pound chicken breasts to make them thinner.
2. Dredge chicken in flour that has been seasoned with salt and pepper.
3. Warm olive oil in a non-stick pan. Sautée the chicken until lightly browned on both sides. Remove to a plate and cover loosely with foil.
4. Add: lemon juice, white wine, olive juice. Stir to loosen browned bits.
5. Stir in mushrooms and olives. Add butter to melt. Serve over chicken breasts.
I serve with white rice on the side. And steamed asparagus. Garnish with lemon slices if desired.
