Lemon Chicken with Olives and Feta

Serves 6

• 6 boneless, skinless chicken breasts, each cut on 
the diagonal into 3 pieces
• Salt and freshly ground pepper
• 1/3 cup all-purpose flour
• 1/4 cup canola oil
• 4 tablespoons unsalted butter
• 8 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 tablespoon sugar
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 11/2 cups Chicken Stock (page 250)
• 1 tablespoon fresh flat-leaf parsley

Garnish

• 1 cup niçoise olives, pitted and quartered
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley leaves

Season the chicken pieces with salt and pepper. Put the flour in a shallow dish and dredge each piece of chicken in the flour, lightly shaking off the excess.

In a heavy-bottomed frying pan, heat the oil over medium heat. Working in batches to avoid crowding, add the chicken pieces and cook, turning once, for 21/2 to 3 minutes on each side, or until they just start to become golden. Transfer to a plate and set aside.

Turn down the heat to low and add 2 tablespoons of the butter to the pan. When the butter has melted, scrape up any browned bits stuck to the pan bottom. Add the garlic and cook, stirring, for about 30 seconds. Add the oregano and sugar and cook, stirring, for about 30 seconds more.

Then add the wine and lemon juice, raise the heat to high, and simmer for about 2 minutes. Pour in the stock and cook, stirring occasionally, for 4 minutes more.

Turn down the heat to medium-low, return the chicken to the pan, and add the remaining 2 tablespoons butter. Stir well to coat each chicken piece with the sauce and simmer for 2 minutes, or until the chicken is cooked through. Add the parsley and stir well again. Season with salt and pepper.
 

To serve, place 3 pieces of chicken on each plate and top with several tablespoons of the pan sauce. Garnish with the olives and feta and a scattering of parsley.