4 skinless and boneless chicken breast halves

2 tablespoons (30 ml) olive oil

1 lemon, sliced and seeded

3 shallots, chopped

1 clove garlic, finely chopped

1 tablespoon (15 ml) ground coriander

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) curry powder

1/2 cup (125 ml) white wine

1 cup (250 ml) chicken broth

2/3 cup (150 ml) oil-packed green olives, drained and pitted, if desired

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large ovenproof skillet, brown the chicken on both sides in the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the lemon slices on each side. Add oil, if needed. Add the shallots, garlic, and spices and sauté for about 2 minutes. Deglaze with the wine and reduce by half. Add the remaining ingredients and return the chicken to the skillet. Bring to a boil. Cover and bake for 15 to 20 minutes or until the chicken is cooked through. Turn the chicken once during cooking. Adjust the seasoning.

Serve with whole-wheat couscous.

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