This is a marvelously delicious take on the classic chicken piccata recipe. The kalamata olives and the cumin makes for the most amazing flavor – the perfect tanginess and it’s really tender. I like to use the thin cut chicken cutlets but you can certainly buy a thicker cut as long as you cut them down to about a 1/4 inch or less thickness. You can adapt this dish to make it gluten-free; eliminate the dredging in flour and sprinkle a little bit to corn starch instead. Or you can cook the chicken without either as the butter will help to make the sauce creamy. I like to serve this dish with some simple broccoli or other vegetables. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!
Chicken Piccata | Kalamata Olives Version
A marvelously delicious recipe with the perfect tanginess. It's easy to make and works well for any day or holiday menu.
- 2 pounds chicken cutlets thin cuts. About 5 to 6 pieces
- 1/2 cup chicken bone broth or chicken stock
- 1/3 cup freshly squeezed lemon juice (1 1/2 to 2 lemons)
- zest from one lemon – about 1 teaspoon – and a few slices of lemon for garnish
- 1/4 cup all purpose flour for dredging the chicken
- 1/4 cup kalamata olives roughly chopped
- 1/3 cup parsley fresh. chopped. Reserve some for garnish
- 2 tablespoons oregano leaves fresh. chopped
- 1 1/4 teaspoons sea salt or kosher (adjust for your diet)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter cut into 4 chunks
Mix together the salt, black pepper and cumin.
Season the chicken cutlets with the spice mix.
Dredge the seasoned cutlets in the flour, dusting off any excess.
Note: you won't use up all the flour – discard any excess.
In a 6-quart saute pan, heat the olive oil over medium heat.
Cook the chicken in two batches. Cook each batch a total of 4 minutes (2 minutes per side) until lightly brown. Transfer to a plate and set aside.
Reduce the heat to low.
Slowly pour in the lemon juice. And pour in the chicken broth.
Add the kalamata olives, lemon zest, oregano and about 2 tablespoons parsley.
Turn up the heat to medium. Bring sauce to a boil.
Add back the chicken cutlets in a single layer. Coat both sides of the chicken with the sauce.
Cover the pan and reduce the heat to medium-low. Cook for 4 to 5 minutes. The sauce will thicken nicely and the chicken will be tender.
Transfer to a serving platter with the sauce. Garnish with parsley and lemon slices.
Serve over pasta or a side of veggies. Enjoy.
You can sub capers or green olives.