Photo: Con Poulos
Prep Time
25 Mins
Other Time
5 Mins
Yield
Makes 4 servings

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.

Ratings & Reviews

dmloss's Review

glutenfreemama
July 06, 2010
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.

glutenfreemama's Review

oboe985
January 10, 2010
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.

MStPierre's Review

dmloss
October 13, 2009
I thought this was delicious as written and would make it again for company. I will try the spinach next time! It didn't make quite as much sauce as I was expecting.

oboe985's Review

MStPierre
April 27, 2009
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.