Lemon Chicken With Olives

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 425 calories
    • Calories 30 calories from fat
    • Fat 14 g
    • Sat Fat 1 g
    • Cholesterol 66 mg
    • Sodium 739 mg
    • Protein 6 g
    • Carbohydrate 39 g
    • Sugar 7 g
    • Fiber 1 g


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


  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.