Components

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

Directions

1. Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame right up until sizzling.
2. 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.
3. 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.
4. Add the butter to the pan, shaking to combine the sauce.
5. 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