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Guest Post: Lemon Chicken with Black Olives.

Course: Meal
Author: Vicki Roseman


  • 1/2 teaspoon ground cumin
  • 2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice
  • kosher salt and pepper
  • 1 1/2 pounds chicken cutlets
  • 2 tablespoons olive oil
  • 2 shallots thinly sliced
  • 1/2 cup pitted black olives
  • 2 minced cloves of garlic
  • 1/2 cup flat-leaf parsley roughly chopped
  • 1/4 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!