Lemon Chicken with Olives

• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
• kosher salt and pepper
• 1 1/2 pounds chicken cutlets
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 1 cup pitted green olives
• 1/2 cup flat-leaf parsley, roughly chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc)

Mix the flour, cumin, zest, 1/2 teaspoon salt, and 1/2 teaspoon 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 skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Wipe out the skillet and return to medium heat. Heat the remaining oil. Add the shallots 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 shallots. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Divide among individual plates.

Serves 4

Source: Real Simple