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
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!