Chicken Piccata | Kalamata Olives Version

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.

5 from 1 vote

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Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, Chicken, Italian, Mediterranean

Keyword: Best chicken piccata recipe, Chicken Piccata, Easy recipes, holiday menu, Holiday recipes, How to make chicken piccata, Kalamata Olives, Stovetop recipes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: People

Calories: 478kcal

Author: Yasmin Jackson

Equipment

I used a 6 quart saute pan

Ingredients

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

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Instructions

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.

Notes

You can sub capers or green olives.

Nutrition