• 3-4 chicken breasts (skinless & boneless)
• flour for dredging (about a cup or so), seasoned with a little salt and pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 2 large sweet onions (Walla Walla if you have them), halved and cut into 1/4 inch slices
• 1 cup dry white wine
• 1/2 cup chicken stock
• 4 cloves garlic, halved
• 12 cured black olives
• 1 tsp fresh thyme, minced
• 1 bay leaf
• salt & pepper
• 2 lemons, cut into wedges
• 1/4 cup minced fresh parsley

1. Sprinkle a little salt and pepper on the chicken breasts first and then dredge them in the seasoned flour. Heat the olive oil and butter in a big frying-type pan over medium-high heat and brown the chicken on each side. Set aside on a plate or large bowl when browned. If your pan can not go into the oven, transfer the chicken to a baking dish instead of a plate or bowl.
2. Preheat the oven to 375 degrees. Turn the burner heat down to medium and add the onions. Cook until a little brown and soft, about 15 minutes. Remove and add to the chicken plate and continue to set aside. Deglaze the skillet with the wine and stock. Boil and scrape up any brown bits and let simmer for about 5 minutes.
3. If you are using your pan in the oven, add the olives, bay leaf, garlic and thyme to the pan and then bring back the chicken and onions as well. Scatter the lemon wedges on top and put in the oven for about 30 minutes.
4. If you don't have an oven-proof skillet, pour the wine/stock from your pan into the baking dish over the chicken and onions. Add the thyme, bay leaf, garlic and olives. Scatter with lemons and bake the same as above.

(Recipe courtesy of 'Tastes of the Pacific Northwest')