This is adapted from Real Simple and there’s never any leftovers…

Lemon Chicken With Olives

1/4 c. flour

lemon zest from 1 lemon

salt and freshly ground pepper

1 t. cumin

1 – 11/2 lbs. chicken breasts or cutlets, cut into similar sized pieces, placed between 2 pieces of plastic wrap and pounded so all are an even thickness

olive oil

6 shallots, peeled and finely sliced (or about half an onion)

1 + c. pitted green olives

1/2 c. fresh parsley, chopped

1 c. dry white wine

2 T. fresh lemon juice

Combine the flour, lemon zest, cumin and some salt and pepper on a plate and coat each chicken piece, tapping off the excess.

Heat a bit of oil in a large skillet and cook the chicken until golden and almost cooked through, about 3 minutes per side.  Transfer the chicken to a plate and reserve the skillet.  Add the shallots to the skillet and cook until soft, about 5 minutes.

Add the olives, parsley, wine and lemon juice and bring to a boil then add in the chicken pieces and simmer for a few minutes until the chicken is cooked through.

We had this with a fresh loaf of bread and a bunch of vegetables, but it’s also good with couscous or rice – you don’t want to waste the sauce!

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