Lemon Chicken with Olives
There’s nothing better than coming home after a long day to a fridge full of the ingredients you need to make a delicious meal! I had received this Real Simple Lemon Chicken recipe via email a few days ago and picked up the ingredients when I last went grocery shopping.
The dish was not only very easy to make (with minimal chopping and minimal mess), but also delicious and healthy. The sauce took on a wonderful flavor from the wine, lemon juice, olives, and shallots. And, the chicken was perfectly cooked.
In addition to the recipe, I heated some sliced polenta in a frying pan that I very lightly coated with olive oil. The polenta only needs to cook for a few minutes per side. I cut the chicken breasts up after they were done cooking and spooned the chicken, olives, and sauce over the polenta.
To accompany our yummy meal, Tim and I drank a lovely white wine that I received today as a gift (thank you, Aaron). A nice ending to a long day!
Lemon Chicken with Olives
Real Simple
- 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
- 2Â 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)
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.