2 tablespoons all-objective flour
Pinch of cayenne
2 tablespoons California added-virgin olive oil
three big chicken breast cutlets, pounded or thinly sliced
Juice of half a lemon, plus 4 slices of lemon
two massive cloves garlic, sliced
1/three cup sliced kalamata olives, pitted
1/three cup green olives (we use some marinated in herbs de Provence), pitted
three tablespoons fresh Italian parsley, chopped
1/two teaspoon kosher salt
Fresh pepper, to taste
2 teaspoons butter
- Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame right up until sizzling.
- Dredge the chicken in the flour mixture, shaking off any excess flour. Location the chicken in the scorching skillet and cook until finally lightly golden, about three minutes.
- Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, one one/two tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to keep away from burning the garlic.
- Add the butter to the pan, shaking to combine the sauce.
- Place the chicken breasts on a serving plate, then pour the olive mixture in excess of the best. Garnish with the remaining 1 one/two tablespoons of the fresh parsley.
A viewer or guest of the present, who could not be a specialist cook, offered this recipe. It has not been tested for residence use.
Copyright 2015, The Wilson Sisters, All Rights Reserved