Recipe courtesy of Wendy Wilson and Carnie Wilson
Show: Barefoot Contessa: Back to Basics
Episode: Barefoot In L.A.
Ingredients
2 tablespoons all-purpose
flour
.; Pinch of cayenne
Total:
Active:
Yield:
Level:
Directions
35mln
35 min
3servlngs
Easy
Combine the flour and cayenne in a
shallow bowl. Heat the olive oil in a
medium skillet on medium flame until hot.
“” 2 tablespoons California extra- Dredge the chicken in the flour mixture,
virgin olive oil shaking off any excess flour. Place the
.; 3 large chicken breast cutlets,
pounded or thinly sliced
“” Juice of half a lemon, plus four
slices of lemon
.; 2 large cloves garlic, sliced
.; 1/3 cup sliced kalamata olives,
pitted
.; 1 /3 cup green olives (we use
some marinated in herbs de
Provence), pitted
.; 3 tablespoons fresh Italian
parsley, chopped
.; 1/2 teaspoon kosher salt
.; Fresh pepper, to taste
.; 2 teaspoons butter
chicken in the hot skillet and cook until
lightly golden, about 3 minutes.
Turn the chicken over, add the lemon juice,
lemon slices, garlic, olives, 1 1/2
tablespoons of the parsley, and the salt
and pepper. Cook for 8 to 10 minutes,
shaking the pan occasionally and stirring
the olive mixture gently to avoid burning
the garlic .
Add the butter to the pan, shaking to
combine the sauce .
Place the chicken breasts on a serving
plate, then pour the olive mixture over the
top. Garnish with the remaining 1 1/2
tablespoons of the fresh parsley .
A viewer or guest of the show, who may not be a
professional cook, provided this recipe. It has
not been tested for home use.