Lemon Chicken with Olives

Lemon Chicken with Olives
Photo by Con Poulos


  • 2 shallots, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • ½ cup flat-leaf parsley, roughly chopped
  • ½ teaspoon ground cumin
  • 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
  • Kosher salt and pepper
  • + 3 more ingredients
    • 1 cup pitted green olives
    • 1 ½ pounds chicken cutlets, thawed
    • ½ cup dry white wine (such as Sauvignon Blanc)

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 ...

View full recipe at My Recipes


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