Dinner Tonight: Pan Roasted Chicken with Olives, Capers, and Vermouth

Name: Dinner Tonight: Pan Roasted Chicken with Olives, Capers, and Vermouth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp capers; 2 chicken breasts, bone-in and skin-on; 59 milliliters chicken stock; 59 milliliters dry vermouth; 2 Tbsps Kalamata olives, pitted and chopped; 1 Tbsps lemon juice; 1 Tbsp olive oil; 1 teaspoons parsley, chopped; 2 servings Salt and pepper

Dinner Tonight: Pan Roasted Chicken with Olives, Capers, and Vermouth is a gluten free, dairy free, and primal main course. One portion of this dish contains about 25g of protein, 12g of fat, and a total of 239 calories. This recipe serves 2. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have parsley, capers, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Cut three slits into the top of each breast, just breaking the skin. Season them heavily with the salt and pepper.

Ingredients you will need

Salt And Pepper

Pour the oil into an iron skillet and turn the heat to medium-high. When it's nice and hot place the chicken breasts in skin side down. Cook for 8 minutes.

Ingredients you will need

Chicken Breast