Lemon Chicken with Olives

By Constance

Ingredients

• 2 tbs all-purpose flour (pan-searing flour, if you can find it)
• 2 tsp grated lemon zest, plus 1 tbs fresh lemon juice
• 1 tsp ground cumin
• Kosher salt and pepper
• 1 1/2 lbs chicken cutlets (6-8)
• 2 tbs olive oil
• 2 shallots, thinly sliced
• 1 cup pitted green olives, halved
• 1/2 cup fresh flat-leaf parsley, chopped (optional)
• 1/2 cup dry white wine

Preparation

Step 1

1. On a plate, combine the flour, lemon zest, cumin, and 1/2 tsp each salt and pepper. Coat the chicken with the flour mixture, tapping off any excess.

2. Heat 1 tbs of the oil in a large skillet over MEDIUM-HIGH heat. In 2 batches, cook the chicken until golden, 2-3 minutes per side. Transfer to a plate.

3. Wipe out skillet. Heat the remaining oil over medium heat. Add the shallots and cook until soft, 5-7 minutes. Add teh olives, parsley, wine, and lemon juice and bring to a boil.

4. Nestle the chicken in the vegetables. Simmer, covered, until the chicken is cooked through 4-6 minutes