Lemon Chicken with Olives |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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, thawed |
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, 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, spooning the olives, shallots, and any sauce over the top.
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