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Episode 05: Mediterranean Chicken


Serves 6-8

  • ½ cups flour
  • ½ teaspoon salt
  • Large pinch cayenne pepper
  • 4 tablespoons olive oil
  • 6 chicken breasts, thinly sliced and pounded
  • Juice of 1 lemon
  • 8 Lemon slices
  • 4 garlic cloves, sliced not too thick or thin
  • ½ cup sliced, pitted kalamata olives (or mix of green too)
  • 3 tablespoons fresh italian parsley, chopped
  • 1 teaspoon kosher salt
  • Fresh pepper, to taste
  • 4 teaspoons butter

Recipe Directions

  1. Combine the flour, salt and cayenne in a shallow bowl, set aside.
  2. Heat the olive oil in a large skillet on medium heat until it gets hot.
  3. Dredge the chicken in the flour mixture, shaking off excess.
  4. Place in a hot skillet and cook until golden, about 3-5 minutes.
  5. Turn the chicken over, add the lemon juice, 4 lemon slices, garlic, olives, 1 1/2 tbsp. of the parsley, and salt and pepper.
  6. Cook for about 8 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
  7. Add the butter to the pan, gently shaking until the sauce is combined.
  8. Place the chicken breasts on a large serving platter, then pour the olive mixture all over the top and sides of the chicken. Garnish with the 4 remaining lemon slices and parsley.