This is one of those easy but time-consuming recipes, and it was anything but relaxing cooking it because I could hear the boys on a wild rumpus in the other room while my family tried to rein them in. I don’t know what got into them today, but I am hoping they sleep it off.
Us adults really liked this recipe. The flavor is very assertive because of the olives and onions, but those are ingredients we enjoy. I wiped off a piece of chicken for A., which he ate several pieces of while I pondered whether we are well past the point where I should wiping “stuff” off of food for him. At least he got some protein with his whole wheat egg noodles; G. declined to eat anything. Not even the plain noodles. He made some half-hearted attempts at getting a snack before bed, but was easily dissuaded when I told him he was welcome to the dinner I’d prepared, and that was it. Best of all was my little niece’s response to the meal: she wiggled in her seat, eating the chicken and pasta and singing, “Happy, happy, happy!”
Thankfully it was just us womenfolk eating with the boys tonight — during our dinner conversation we discovered that pretty much none of the men in our family on either side like olives. I won’t offer them any of my leftovers.
Lemon Chicken with Green Olives
Adapted from Real Simple
6 boneless, skinless chicken breasts
2 Tbsp. olive oil
3 Tbsp. AP flour (or white whole wheat)
1 tsp. cumin
2 lemons, zested and juiced
1 tsp. salt
2 medium yellow onions, halved and thinly sliced
1 c. dry white wine
1 7.5-oz. jar green olives, pitted (about a cup)
1/2 c. fresh Italian parsley, finely chopped
Trim and rinse the chicken breasts, and pat them with a paper towel to dry them thoroughly. Set aside.
In a large skillet, heat olive oil over medium-high heat. Combine flour, cumin, lemon zest (NOT the juice), salt, and a good measure of pepper in a small bowl, and then spread the mixture out on a dinner plate. Lightly coat each chicken breast with the seasoned flour on both sides, and then add to the hot pan. Cook the chicken for about 5 minutes on each side, until it is golden brown (it does not need to be cooked through). Remove chicken to a clean plate.
Add sliced onions to the same pan (you don’t need to clean it out first), and cook over medium heat for 8-10 minutes, until they are soft and golden. Add remaining ingredients plus the reserved lemon juice, and raise the heat to bring the liquid to a boil.
Place your chicken back in the pan, arranging the onion and olive mixture on top of the chicken if necessary, and cover. Lower the heat and simmer until the chicken is fully cooked, about 15 minutes. Serve immediately.