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Recipe of the Month



 Courtesy of Ellie Moore

2 tablespoons all-purpose flour
2 teaspoons grated lemon zest, plus
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
Salt & Pepper
1 1/2 pounds chicken cutlets (6 to 8)
2 tablespoons olive oil
2 shallots, thinly sliced
1 cup pitted green olives, halved
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup dry white wine
On a plate, combine the flour, lemon zest, cumin and 1/2 teaspoon each salt and pepper. Coat the chicken with the flour mixture tapping off any excess.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. In 2 batches, cook the chicken until golden, 2 to 3 minutes per side. Transfer to plate.
Wipe out skillet heat the remaining oil over medium heat. Add the shallots and cook until soft, 5 to 7min. Add the olives, parsley, wine, and lemon juice and bring to a boil.
Nestle the chicken in the vegetables. Simmer, covered until the chicken is cooked through, 4 to 6 minutes.
Serve with rice, potatoes or bread so you don't waste a drop of the rich sauce!

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