Chicken Breast with Olives Nicoises
Paillards de Poulet aux Olives Nicoises
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INGREDIENTS 1/4 cup Olives Nicoises
4 boneless chicken breast halves
2 tablespoons olive oil
4 tablespoons butter
1/4 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons flat leaf parsley, choppedRinse and drain the olives in a colander. Pit them and cut them into slivers. Remove the skin from the chicken breasts and set each half between 2 layers of plastic wrap. Pound with the side of a mallet or a rolling pin to a thickness of about 1/4-inch. Pat dry and season with salt and pepper.
Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Sauté the chicken, 2 half breasts at a time, about 1 minute per side so that the chicken is golden and just cooked through. Remove chicken, transfer to a warm platter; and cover loosely with foil.
Pour off the fat from the skillet; add the wine and deglaze over medium-high heat, scraping with a wooden spoon. Stir in lemon juice and the remaining butter, off the heat, swirl the skillet until the butter is just incorporated; add the olives and the parsley. Check seasoning and spoon sauce over the chicken. Serve immediately.
Makes 4 servings