Mediterranean Chicken

Total Time:
35 min
20 min
15 min

3 servings

  • 2 tablespoons all-purpose flour
  • Pinch of cayenne
  • 2 tablespoons California extra-virgin olive oil
  • 3 large chicken breast cutlets, pounded or thinly sliced
  • Juice of half a lemon, plus four slices of lemon
  • 2 large cloves garlic, sliced
  • 1/3 cup sliced kalamata olives, pitted
  • 1/3 cup green olives (we use some marinated in herbs de Provence), pitted
  • 3 tablespoons fresh Italian parsley, chopped
  • 1/2 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 until hot.

  • Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.

  • Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 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 avoid 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 over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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