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Lemon Chicken with Olives

Photo: Con Poulos
Prep time 25 mins
Other time 5 mins
Yield Makes 4 servings


  • 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)

Nutrition Information

  • calories 425
  • caloriesfromfat 30 %
  • fat 14 g
  • satfat 1 g
  • cholesterol 66 mg
  • sodium 739 mg
  • carbohydrate 39 g
  • fiber 1 g
  • sugars 7 g
  • protein 6 g

How to Make It

  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.