Lemon Chicken With Olives

Lemon Chicken With Olives
Con Poulos
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preparation
25
minutes
cooking
30
minutes
Serves 4

Ingredients

2
tablespoons
all-purpose flour
1/2
teaspoon
ground cumin
2
teaspoons
lemon zest, plus 1 tablespoon fresh lemon juice
kosher salt and pepper
1 1/2
pounds
chicken cutlets
2
tablespoons
olive oil
2
shallots, thinly sliced
1
cup
pitted green olives
1/2
cup
flat-leaf parsley, roughly chopped
1/2
cup
dry white wine (such as Sauvignon Blanc)

Directions

  1. Mix the flour, cumin, lemon zest, and ½ teaspoon each salt and pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the mixture.
  2. Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate.
  3. Wipe out the skillet and return to medium heat. Heat the remaining tablespoon of oil. Add the shallots and cook until soft, 5 to 7 minutes.
  4. Stir in the olives, parsley, lemon juice, and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots.
  5. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Divide among plates.
Susie Theodorou
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 30 %
  • Fat 14 g
  • Sat Fat 1 g
  • Cholesterol 66 mg
  • Sodium 739 mg
  • Carbohydrate 39 g
  • Fiber 1 g
  • Sugar 7 g
  • Protein 6 g
What does this mean? See Nutrition 101.

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