Lemon olive chicken

Rich, citrusy sauce and sweet shallots over a tender chicken breast. All cooked in one skillet. This is a recipe we found in Real Simple and one we're adding to our repertoire. It's perfect as a quick weeknight meal or for special occasions.

Here's what you need and how you do it

2 Tablespoons all-purpose flour

2 teaspoons grated lemon zest, plus 1 Tablespoon fresh lemon juice

1/2 teaspoon ground cumin

Salt and pepper

2-3 boneless, skinless chicken breasts

2 Tablespoons olive oil

2 shallots, thinly sliced

1 cup pitted green olives, halved

1/2 cup fresh Italian parsley

1/2 cup dry white wine

On a plate or in a shallow bowl, combine flour, lemon zest, cumin and 1/2 teaspoon each of salt and pepper. Dredge chicken through the flour mixture.

Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Cook the chicken until golden and transfer to a plate.

Wipe out skillet, add remaining oil, reduce heat to medium. Add shallots and cook until soft (5 to 7 minutes). Add the olives, parsley, wine and lemon juice and bring to a boil.

Nestle chicken in the vegetables. Simmer, covered, until the chicken is cooked through.

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Comments

[Tania]

Thank you for posting your info on your comment on Cake Wrecks because that is how I found you. Love your blog....the title is hilarious! This dish looks really good. I need to go to the store to buy lemons so I can make it tomorrow night!

[Honey]

This looks so delicious! Thanks for the ideas.