Rating: 3.5 stars
154 Ratings
  • 5 star values: 43
  • 4 star values: 31
  • 3 star values: 40
  • 2 star values: 35
  • 1 star values: 5
Susie Theodorou

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Credit: Con Poulos

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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 plates.

Nutrition Facts

425 calories; calories from fat 30%; fat 14g; saturated fat 1g; cholesterol 66mg; sodium 739mg; carbohydrates 39g; fiber 1g; sugars 7g; protein 6g.
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