Chicken With Lemon And Olives

• 1/2 cup olive oil
• 1/4 lemon juice
• 2 TBS balsamic vinegar
• 1 TBS chopped rosemary or 1 tsp dried
• 1 TBS chopped thyme or 1 tsp dried
• 6 large chicken breast halves
• 3 TBS olive oil
• 1 onion chopped
• 4 garlic cloves chopped
• 1/2 tsp turmeric
• 3 cups chicken broth
• 1 large lemon sliced
• 1/2 cup capers drained
• 12 Greek olives pitted
• 12 Black olives

1. Whisk first 5 ingredients in bowl, marinate chicken in mixture overnight
2. Pat chicken dry
3. Heat oil and cook chicken in batches. Remove from heat.
4. Cook onion and garlic, saute until onion translucent. Add turmeric 1 minute, add broth, lemons, capers and all olives. Bring to boil. Add chicken and place in oven covered for 30 minutes at 350 degrees F. Remove chicken and boil liquid for 15 minutes until reduced to 2 cups.
5. Serve chicken over couscous with sauce on top

olive oil, lemon juice, balsamic vinegar, rosemary, thyme, chicken breast halves, olive oil, onion, garlic, turmeric, chicken broth, lemon sliced, capers, olives, black olives

Taken from www.epicurious.com/recipes/member/views/chicken-with-lemon-and-olives-1248852 (may not work)