took out some whole grain spelt pasta.
grated the zest of one organic lemon.
minced some thyme and mixed it with lemon zest.
squeezed the juice of the lemon on a few calamata olives.
placed some thyme springs even in the pasta water.
browned the chicken cutlets on high heat with some thyme sprigs.
poured in the olives and lemon juice, then added some cream and brought everything to a boil. the cutlets were quite thin so they were cooked pretty fast. you could do this with any part of chicken, and adjust the heat and cooking time accordingly.
before serving i took the cutlets out and poured the drained pasta into the sauce. served with iceberg-cuke-tomato salad with lemon vinaigrette. triple lemon? 1:lemon thyme, 2:lemon zest, 3: lemon juice. not a friend of olives, just leave them out. this is super easy and you have dinner in 15 mins.