A marvelously delicious recipe with the perfect tanginess. It's easy to make and works well for any day or holiday menu.
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.