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Mediterranean Chicken

This quick Mediterranean Chicken dish features thinly sliced chicken breast lightly coated in seasoned flour, pan-seared to a golden finish. It's then cooked with zesty lemon, aromatic garlic, and a vibrant medley of Kalamata and green olives. A final touch of butter enriches the savory pan sauce, creating a flavorful and easy weeknight meal, beautifully garnished with fresh parsley.
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Cook Time 35 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 3 people
Calories 1411.4 kcal

Equipment

  • 1 Shallow Bowl For dredging the chicken
  • 1 Medium Skillet For pan-searing and cooking the chicken
  • 1 Cutting Board and Chef's Knife For prepping chicken, garlic, lemon, and parsley
  • 1 Tongs or Spatula For handling the chicken in the skillet
  • 1 Serving Plate For plating the finished dish

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Ensure your chicken cutlets are uniformly thin; pounding them to an even thickness promotes quick and even cooking, preventing dry spots. When sautéing, avoid overcrowding the skillet to allow for proper browning and to prevent the chicken from steaming. Be mindful of the garlic; it can burn quickly, so keep the heat moderate and stir gently. For an enhanced flavor profile, consider deglazing the pan with a splash of dry white wine after the chicken is seared, before adding the lemon and olives. The butter added at the end is crucial for emulsifying the pan sauce and adding a rich, glossy finish. Serve immediately to enjoy the fresh flavors.