Monday, January 26, 2009

Lemon Chicken with Olives

2 Tablespoons cake flour
1/2 teaspoon ground cumin
2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 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
1/2 cup flat-leaf parsley, roughly chopped
1/2 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 - 3 minutes per side. Transfer to plate. Wipe out the pan and return to medium heat. Heat the remaining oil. Add the shallot and cook until soft, 5 - 7 minutes. Stir in the olives, parsley, lemon juice and wine, and bring to boil. Return the chicken to the pan, nestling it in the olives and shallot. Reduce the 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.

No comments:

Post a Comment