Guest Post: Lemon Chicken with Black Olives.
Obviously, I’m a BIG believer in cooking for your own family, learning your way around your kitchen (and using your kitchen) and creating foods/recipes that you and your family will enjoy. . However, there are plenty of people out there who simply don’t have the time or, for a special occasion, want to splurge and have someone else do the cooking! Well, if you are the latter, then this post is for YOU.
When I started blogging, I never thought in a million years I would make so many new and wonderful connections through social media. Some people hate social media but I love it. I embrace it. I still DO believe in the “take a day off” here and there or even a few days off . . but I honestly couldn’t imagine what our lives would be like without social media. At any rate, through Twitter specifically I have made some fabulous connections and today, would like to help promote a local Seattle-based chef who creates organic meals for busy families and dinner parties. . . Her name is Vicki Roseman.
Vicki was excited to share this recipe for her Lemon Chicken with Black Olives. . I hope you enjoy! And with the HOLIDAYS right around the corner, if you are in need of some delicious, organic pre-made meals or catering for a dinner party, please check out Vicki’s page here.
Lemon Chicken with Black Olives
The holiday dinner party has evolved from an elaborate and costly affair, that once featured complex, time-consuming dishes, into a relaxed, low-key meal filled with friends, family and conversation. The pressure is off and now the goal is to get together to enjoy one another’s company and a good meal.
As I’ve watched the traditional holiday party transform, I’ve learned to tailor my dishes to fit stricter time constraints, while also spicing up classic meals and creating new traditions. One way to ensure that you’ll be relaxed when your first guest arrives is to prepare this dish the day before, refrigerate it overnight and bring to room temperature before serving.
TIP: With all of my recipes, it’s also always a good idea to cook with organic fruits and vegetables, and stay away from GMOs (genetically modified organisms). It makes you feel good to know that you’re cooking with only the best, local ingredients and serving friends and family a healthy, delicious meal.
Knowing that my guests count on me to fix something they’ve never had before, I’m planning to whip up my delicious Lemon Chicken with Black Olives this holiday season. Prefect for an elegant, yet relaxed holiday party, it’s a delicious alternative to the traditional Christmas ham or turkey most hosts serve. It’s also extremely easy to put together in advance and best of all, it’s delicious.
Guest post by Vicki Roseman of Northwest Zest: Vicki is a Seattle-based chef who creates organic meals for busy families, romantic dates for two and dinner parties. You can check out more of Vicki’s recipes and services on her Zaarly Storefront here: https://www.zaarly.com/vicki
- ½ teaspoon ground cumin
- 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
- kosher salt and pepper
- 1½ pounds chicken cutlets
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- ½ cup pitted black olives
- 2 minced cloves of garlic
- ½ cup flat-leaf parsley, roughly chopped
- ¼ cup dry white wine (such as Sauvignon Blanc)
- Mix the cumin, lemon zest and ½ teaspoon each salt and pepper.
- Marinade the chicken in the mixture for 20 – 30 minutes.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the chicken in 2 batches until golden brown (2 to 3 minutes per side) and then transfer to a plate.
- Add the remaining tablespoon of oil. Add the shallots and cook until soft for 5 to 7 minutes.
- Stir in the olives, garlic, parsley, lemon juice and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots.
- Reduce heat to low and cook covered, until the chicken is cooked through, about 5-7 minutes.
- Divide among plates and enjoy!