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)
How to Make It
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.
This was excellent. I followed the recipe exactly, except I used chicken breast instead of chicken cutlets. Since I used chicken breast, I had to cook the chicken covered for about 10 minutes instead of 5 minutes. I served this with Sauteed Brussels Sprouts with Thyme from CookingLight. I will definitely make this again.
Really excellent! I did double the sauce, which you need to do. Also, I followed the suggestion of serving it on a bed of spinach sauteed in garlic and lemon olive oil. I used sweet onion, as I didn't have shallot. This one is a keeper.
Thanks for the tip about the spinach, I tried that too and it worked well. I was looking for a vegetable to serve with the dish and when I saw that in the review it was perfect! Dish is very flavorful and works well served over rice.
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