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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