Recipes from Marilyn

I told Brian that reading his daily emails on Marilyn’s recovery was like watching The Godfather. You are STARVING by the time you get done. Apparently, they’re cooking up a storm in Fanwood so I asked Mar for some of the recipes. This one for Chicken with Olives and Shallots sounded really good

Here it is. Hope you like it!

Lemon chicken with olives

• 2 tbls. all-purpose flour
• 1/2 teaspoon cumin
• 2 teaspoons lemon zest, plus 1 tbls fresh lemon juice
• Kosher salt and pepper
• 1 and a half pounds chicken cutlets, thawed
• 2 tbls olive oil
• 2 shallots, thinly sliced
• 1 cup pitted green olives (I cut them in half or thirds)
• One-half cup flat-leaf parsley, roughly chopped
• One-half cup dry white wine (such as Sauvignon Blanc – we use Trader Joe’s chardonnay)

Mix the flour, cumin, zest, a half teaspoon salt and a half teaspoon pepper on a flat plate. Pat chicken dry with paper towels and dredge in flour mixture. Heat 1 tablespoon oil in a large skillet over medium high heat. Cook chicken in 2 batches until golden brown, 2-3 minutes per side. Transfer to a plate. Wipe out the skillet and return to medium heat. Heat the remaining oil. Add the shallots and cook until soft. 5-7 minutes. Stir in the olives, parsley, lemon juice and wine and bring to a boil. Return the chicken to the pan, nesting it in the olives and shallots. Reduce heat to low and cook covered, until the chicken is cooked through, about 5 minutes. Divide among individual plates, spooning the olives, shallots and any sauce over the top.Next, eat it and enjoy/ md