Lemon Chicken with Olives

I'm a huge fan of olives. When I say I'm a fan.....I could literally sit and eat a whole bowl of them. In fact, it's a running joke with one of our friends that when they come over I better get out the olives, because I've usually got a stock pile of them in our pantry.

So when I saw this recipe I was really excited. The chicken had really good flavor to it. I liked the olives with it, but Ryan didn't. He likes olives, but he thought is was a weird combination. We rated this three fishes, but if you try this recipe, let me know what you think. If you love olives like I do though, I'm sure you'll rate it higher.

Recipe from Real Simple



Ingredients



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
2 tablespoons olive oil
2 shallots, thinly sliced (omitted, because we didn't have any)
1 cup pitted green olives
1/2 cup flat-leaf parsley, roughly chopped
1/2 cup dry white wine (such as Sauvignon Blanc)


Directions

Mix the flour, cumin, lemon zest, and ½ teaspoon each salt and pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the mixture.


Heat 1 tablespoon oil in a 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 tablespoon of 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 plates.


Nutritional Information

Per ServingCalories 425
Calories From Fat 30%
Fat 14g
Sat Fat 1g
Cholesterol 66mg
Sodium 739mg
Carbohydrate 39g
Fiber 1g
Sugar 7g
Protein 6g