Hi all– Last week at school, Teri brought in a bag of brilliant beautiful lemons, picked right from her tree. They were pretty irresistible, so I scooped up an armful and carried them home to the bowl on my kitchen counter (Thank you Teri!). So when I ran across this recipe, I knew how those big old lemons were meant to be used!
The whole plate has a bright, fresh flavor. Add a scoop of mixed rice and a crispy salad. It’s a great week night dinner (but really nice enough to share with friends for a Sunday supper).
LEMON CHICKEN WITH OLIVES
2 tab. flour
2 tsp. grated lemon peel
1/2 tsp. cumin
salt & pepper
1 tab. fresh lemon juice
lemon slices
2 chicken breasts, cut into 4 or 6 filets
4 tab. olive oil, divided
1/4 onion, thinly sliced
1 cup green olives
1/2 cup fresh flat leaf parsley, chopped
1/2 cup dry white wine
Mix the flour, lemon peel, cumin and a few shakes of salt and freshly ground pepper in a shallow bowl.
Cut the chicken breasts, lengthwise the flat way to make 2 or 3 filets each. Then dredge them in the flour mixture.
Heat 2 tab. of the oil in a skillet. When it’s hot, drop in the chicken filets, cooking them 2 to 3 minutes on each side until they are nicely browned. Take them out onto a plate.
Throw the lemon slices into the hot pan and brown them on both sides, just a minute or two. Remove them too.
Wipe out the skillet. Heat the remaining oil and cook the onion until tender, about 5 minutes. Then add in the olives, wine and lemon juice and bring to a low simmer. Nestle the chicken breasts into the pan and cover. Cook 5 or 6 minutes until the filets are cooked through. Sprinkle on the chopped parsley and transfer it all to a pretty platter, add in the browned lemon slices and set it on the table.
P.S. This photo is just half of this recipe– used just one chicken breast. Just enough for Larry and me home alone.
Rhonda the flavor literally jumps out of the screen, it looks incredible. It’s not that often that you can actually see how delicious a dish is, this one you can. Simple, loaded with flavor, love this.
So kind Suzanne– I’m making it again for dinner tonight. Our kids are still here form Christmas and we are big olive fans, so I think they’ll like it. Hope you’re having some good relaxing time are all the holidays…
This looks delicious! I have never paired stuffed green olives with chicken before but this looks so inviting!
thanks! We lived in Spain for 12 years and are avid olive eaters here. So this recipe is just as we like it! Fun to find your blog– The Swedish meatballs look wonderful!!
MMMMMMM< can't wait to try this! -Kat
Hope you like it!! I want to try your chili verde recipe!! Looks so flavorful and spicy! Fun to hear from you K & K!
What a wonderful fragrant dinner,….I love it too, I made it & we both loved it so much! so special too! MMMMMM! 😋😋😋