1 - 2 lbs boneless chicken (to serve 4 - 6 people)
6 cloves of garlic
3/4 cup kalamata olives
1 1/2 cup chicken broth
3 Tbsp olive oil
Cut the chicken breasts in half. Sear the chicken in the olive oil over medium heat on both sides. Set aside. Cut the onions into thin slices and saute in the same pan that you just seared the chicken in (cast iron works great for this). While the onion is softening, peel and smash the garlic cloves, then add to the pan.
When the onions are soft (about 5 - 10 minutes), add the olives, broth, and the juice of 1/2 a lemon. Add salt and pepper to the chicken breasts, and nestle them back into the pan. Slice the remainder of the lemons and add them to the pan as well. Heat to boiling, then simmer for about 10 - 15 minutes, or until chicken is cooked through. Serve with heaps of onions and olives all over the top of the chicken!
Shared with Allergy Free Wednesday, Pennywise Platter, and Blog Stalking Thursday.