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
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.