4 whole chicken breasts, split 3 Tbsp. all-purpose flour 1 tsp. salt 1/4 tsp. pepper 3 Tbsp. vegetable oil 1 1/2 c. onion, chopped 2 cloves garlic, minced 1/2 tsp. paprika pinch of cayenne pepper 1/2 c. chicken broth juice of 1 small lemon 1 small lemon, thinly sliced pimento, stuffed green olives, halved 1 Tbsp. chopped parsley Wash and pat chicken dry. Combine flour, salt and pepper on wax paper. Turn chicken into flour mixture, coat evenly. Shake off excess. Saute chicken, a few pieces at a time, in oil in a large skillet. Remove the pieces to a 13 x 9 x 2-inch baking dish as they brown, arranging them in a single layer. Preheat oven to 375 degrees. Add onion, garlic, cumin, paprika and cayenne to skillet. Saute until onion is slightly softened. Stir in chicken broth and lemon juice, scraping up any browned bits. Bring to a boil and pour over chicken. Arrange lemon slices on top. Cover. Bake in preheated oven 40 minutes. Uncover, sprinkle with olives. Bake, uncovered, 5 minutes. Sprinkle with parsley and serve.
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