Green Olive and Lemon Chicken

You won't believe how tasty this is--and it's really easy! We had it with plain couscous and green beans.

2 T. flour
1/2 t. cumin
2 t. lemon zest, plus 1 T fresh lemon juice
kosher salt and pepper
1 1/2 lbs. chicken cutlets
1-2 T olive oil
2 shallots, thinly sliced
1 c. pitted green olives
1/2 cup flat leaf parsley
1/2 c. dry white wine (such as Sauvignon Blanc)

Mix the flour, cumin, zest, 1/2 tsp salt and 1/2 tsp pepper in a plastic gallon storage bag. Put chicken in bag and shake until pieces are evenly coated. Heat 1 T. oil in large skillet over medium high heat. Cook until golden brown, 2-3 minutes per side. Transfer to plate. Add shallots and cook until soft, five to seven minutes, only adding more oil if necessary. Stir in olives, parsley, lemon juice and wine and bring to a boil. Return chicken to the pan, reduce heat to low and cook until chicken is cooked through, about five minutes.