Moroccan Braised Chicken Breast with Meyer Lemons and Green Olives

On a shallow plate, mix flour with paprika, cinnamon, and ginger. Season both sides of the chicken breasts with salt and pepper. Dredge chicken breasts in the flour mixture to coat on both sides, shaking off excess.

In a heavy, deep skillet or saucepan, heat the oil over a medium high flame. Place chicken in pan and brown on both sides.

While chicken is cooking, thinly slice onions and lemons. Cut olives into larger slices and crush garlic.

When chicken is turned onto its second side, add sliced onion to the pan around the chicken. After about three minutes, add olives, garlic, and lemons to the pan underneath and around chicken. After another two minutes, add enough white wine to come up half way on the sides of the chicken breasts.

Bring the pot to a simmer then cover with a lid and reduce the heat to medium. Braise for another 10-15 minutes until chicken is cooked through.

Taste sauce and adjust seasoning if necessary with additional salt and pepper. Serve with rice or couscous.