Lemon Chicken with Olives

Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 425
  • Calories from fat: 30%
  • Fat: 14g
  • Saturated fat: 1g
  • Cholesterol: 66mg
  • Sodium: 739mg
  • Carbohydrate: 39g
  • Fiber: 1g
  • Sugars: 7g
  • Protein: 6g

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon Chicken with Olives Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy