You'll love this simple Italian recipe for chicken with green olives! Flour coated chicken breast is pan fried and then served with a gremolata sauce made from orange and lemon zest, green olives, and chopped parsley.
Course Main Course
Keyword chicken and olives, chicken gremolata
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1 1/2lbthin sliced chicken breast
kosher salt and black pepper
1/2cupall-purpose flour,or cornstarch
Green Olive Sauce
1/2cuppitted green olives,chopped
2tspcitrus zest,lemon or orange or mix of both
1/4cupfresh chopped parsley
1lemon,cut into slices
Sprinkle the chicken with salt and pepper. Then dip each piece in the flour (or cornstarch) to coat it.
Set a large skillet over medium high heat and add 2 tablespoons of oil to the pan.
Once the oil is hot and shimmery, add the chicken.
Cook for about 6 minutes, turning once a minute, or until it is browned and cooked through, about 160F. Add more oil as you are cooking if the skillet gets dry.
Once it's done, remove to a plate and tent with foil. Take the skillet off the heat.
Green Olive Sauce
Add the shallots, garlic, and olives to the skillet. Return the skillet to the heat on medium.
Saute for about 1 minute, stirring frequently.
Add the white wine and increase the heat to bring it to a boil. Boil for 1 minute.
Then add lemon (and orange) juice, citrus zest, and parsley. Heat through.
Take the skillet off the heat. Swirl in the butter, stirring constantly until it is melted and the sauce is glossy.
Return the chicken to the skillet and coat with the sauce. Top with lemon slices and serve.
Brining: If you have extra time, let the meat sit after salting it for 40 minutes to 1 hour. (You can leave it on the counter.) This will allow the salt to brine the meat.
Citrus Juice and Zest: You can use all lemon or all orange or use a mix in the recipe.
Timing: It's best to get all the sauce ingredients prepped before starting the recipe.
Chicken Breast: If you wish to use standard breast, cut two breasts down the middle into 4 thinner pieces. If needed, pound the pieces until they are about 1/4 inch thick.
Olives: Any unstuffed pitted green olives will work in the recipe. I used Castelvetrano olives.
Gluten-Free: For a gluten-free version use cornstarch as the dredge instead of wheat flour. Alternatively, you can use rice flour (lighter than cornstarch) or your favorite gf flour mix.