Lemon Chicken with Olives

2 T. all-purpose flour
2 t. grated lemon zest
1 T. fresh lemon juice
1/2 t. ground cumin
Kosher salt and pepper
1-1/2 lbs. (6-8) chicken cutlets
2 T. olive oil, divided
2 shallots, thinly sliced
1 c. pitted green olives, halved
1/2 c. fresh flat-leaf parsley, chopped
1/2 c. dry white wine

On a plate, combine flour, lemon zest, cumin, and 1/2 t. each salt and pepper. Coat the chicken with the flour mixture, tapping off any excess.

Heat 1 T. of the oil in a large skillet over medium-high heat. In 2 batches, cook chicken until golden, 2-3 minutes per side. Transfer to a plate.

Wipe out the skillet. Heat the remaining oil over medium heat. Add the shallots and cook until soft, 5-7 minutes. Add the olives, parsley, wine, and lemon juice, and bring to a boil.

Nestle the chicken in the sauce. Simmer, covered, until the chicken is cooked through, 4-6 minutes.

Serves 4.

From Real Simple magazine, Jan. 2009, p. 122.