Serves 4| Hands-On Time: 25m | Total Time: 30m
2 tablespoons all-purpose flour
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 cup pitted green olives
1/2 cup flat-leaf parsley, roughly chopped
1/2 cup dry white wine (such as Sauvignon Blanc)
Mix the flour, cumin, lemon zest, and ½ teaspoon each salt and pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the mixture.
Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate.
Wipe out the skillet and return to medium heat. Heat the remaining tablespoon of oil. Add the shallots and cook until soft, 5 to 7 minutes.
Stir in the olives, 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 minutes.
Divide among plates.
By Susie Theodorou, February 2008