Lemon Chicken With Olives

Lemon Chicken With Olives
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2008

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 .

Quick Tip

Stick of butter
Make it a meal: Serve the chicken with egg noodles tossed with butter and chopped fresh chives.

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