Mediterranean Chicken

Name: Mediterranean Chicken
Ingredients: 2 tablespoons all-purpose flour; Pinch of cayenne; 2 tablespoons California extra-virgin olive oil; 3 large chicken breast cutlets, pounded or thinly sliced; Juice of half a lemon, plus four slices of lemon; 2 large cloves garlic, sliced; 1/3 cup sliced kalamata olives, pitted; 1/3 cup green olives (we use some marinated in herbs de Provence), pitted; 3 tablespoons fresh Italian parsley, chopped; 1/2 teaspoon kosher salt; Fresh pepper, to taste; 2 teaspoons butter

12 ingredients

9 steps

Ingredients

2 tablespoons all-purpose flour
Pinch of cayenne
2 tablespoons California extra-virgin olive oil
3 large chicken breast cutlets, pounded or thinly sliced
Juice of half a lemon, plus four slices of lemon
2 large cloves garlic, sliced
1/3 cup sliced kalamata olives, pitted
1/3 cup green olives (we use some marinated in herbs de Provence), pitted
3 tablespoons fresh Italian parsley, chopped
1/2 teaspoon kosher salt
Fresh pepper, to taste
2 teaspoons butter

Directions

1

Combine the flour and cayenne in a shallow bowl.
2

Heat the olive oil in a medium skillet on medium flame until hot.
3

Dredge the chicken in the flour mixture, shaking off any excess flour.
4

Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
5

Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper.
6

Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
7

Add the butter to the pan, shaking to combine the sauce.
8

Place the chicken breasts on a serving plate, then pour the olive mixture over the top.
9

Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.