Lemon Chicken With Olives

Serves 4
Hands-On Time:
25m
Total Time:
30m
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
- Mix the flour, cumin, zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the flour mixture.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Wipe out the skillet and return to medium heat. Heat the remaining oil. Add the shallots and cook until soft, 5 to 7 minutes. 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. Reduce heat to low and cook, covered, until the chicken
is cooked through, about 5 minutes. Divide among individual plates.
This Recipe Goes Well With...
Quick Tip

The safest way to thaw meat is in the refrigerator: Allow 8 hours of refrigerator time for each pound of meat.
Nutritional Information
- Per Serving
- Calories 425Calories From Fat 30
- Fat 14g
- Sat Fat 1g
- Cholesterol 66mg
- Sodium 739mg
- Carbohydrate 39g
- Fiber 1g
- Sugar 7g
- Protein 6g
What does this mean? See Nutrition 101.
Advertisement
Top Searches in Food & Recipes
-
1
Pasta -
2
Burger Toppings -
3
Lasagna -
4
Pork Chops -
5
Appetizers


