This delicious and easy-to-make Lemon Chicken with Olives recipe first appeared in the September issue of the South African edition of Real Simple magazine.
This meal is ideal for a weeknight dinner but it can also be served to your weekend dinner guests. Arniston Bay’s Sauvignon Blanc will perfectly complement this meal.
Lemon Chicken With Olives
Hands-on time: 25 minutes
Total time: 30 minutes
2 tablespoons cake flour
½ teaspoon ground cumin
2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon pepper
750 grams chicken breast, thawed and flattened between greaseproof paper with a mallet or rolling pin
2 tablespoons olive oil
1 shallot, thinly sliced
1 cup pitted green olives
½ cup flat-leaf parsley, roughly chopped
½ cup dry white wine (such as Sauvignon Blanc)
Mix the flour, cumin, zest, salt and pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the flour mixture. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the chicken in batches until golden brown, 2 to 3 minutes per side. Transfer to a plate. Wipe out the pan and return to medium heat. Heat the remaining oil. Add the shallot 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 shallot. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Serve immediately topped with the olive and shallot mixture and any sauce.
Source: Real Simple Magazine