Recipe courtesy of Rachael Ray (as printed in OK! magazine)
3 T extra virgin olive oil
4 boneless, skinless chicken breasts (6 oz, pounded to 1/4″)
salt and freshly ground black pepper to taste
3 T butter
2 shallots, thinly sliced
2 T flour
2 cups chicken stock
1/4 cup heavy cream
3 lemons, peel and pits removed and segments carefully cut out, reserve juice
1/2 cup Sicilian green olives, pitted, halved lengthwise
1/2 cup flat-leaf parsley leaves, roughly chopped
Add 1-2 T of oil to nonstick skillet over medium-high heat. Season the chicken breast with salt and pepper and add to the hot pan. Cook through about 2 minutes per side. Remove the chicken from the skillet and cover with foil to keep warm.
Turn skillet down to medium-low, add butter and shallots and let cook until translucent, about 3-4 minutes. Sprinkle flour and cook, while stirring, for about 1-2 minutes.
Whisk in the chicken stock and heavy cream; bring to bubble and simmer about 4-5 minutes. When the sauce is done, mix in the lemon, olives and flat-leaf parsley and return the chicken to the pan. For a little extra zip, add a T or two of the reserved lemon juice.
To serve, cut the chicken into 2-3 pieces and place on a platter. Spoon the pan sauce over the top and serve alongside roasted potatoes and sauteed green beans.
Serves 4-6 people.