Skillet Chicken with Olives and Tomatoes
January 27, 2009
This recipe is a breeze, and it’s bursting with flavors from paprika, cumin, olives, parsley and tomatoes. If you don’t like cumin, you can omit it and double the paprika. Using chicken cutlets cuts down on the cooking time so you will have this to your table in about 25 minutes or so. Serve with a big green salad, roasted asparagus or some rice, and that’s all you need for dinner tonight.
Skillet Chicken with Olives and Tomatoes
Prep: 10 minutes
Cook: 12 minutes
Yield: 4 servings
Ingredients
1/4 teaspoon smoked or regular paprika
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1/4 cup fresh lemon juice
11/2 pounds chicken cutlets
1 tablespoon olive oil
1/3 cup white wine or low-sodium chicken broth
1/4 cup chopped shallots
1/2 cup sliced grape tomatoes
1/2 cup chopped Italian parsley
1/4 cup sliced green olives
Preparation
1. Sprinkle chicken with first 3 ingredients; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook 2 to 3 minutes on each side or until chicken is golden.
2. Remove chicken from skillet and pour white wine into skillet, stirring to scrape the bottom solids. Add shallots and remaining ingredients. Reduce heat; add chicken back to skillet; simmer 5 minutes.
