Sometimes a simple combination of basic ingredients gives a supremo result This is an Italian specialty. It is also commonly cooked in French Provençe.
- 1/3 cup green or black olives, pitted
- 2 tablespoons capers, drained
- 4 small skinless boneless chicken breast halves
- 1/4 cup flour or 1 teaspoon cornstarch
- 1 or 2 cloves garlic, finely sliced
- 2 tablespoons olive oil
- 1/4 cup butter. divided
- 1/4 cup dry white wine or chicken soup stock
- 1 tablespoon fresh lemon juice
- 3-4 tablespoons minced fresh Italian parsley
- 1/2 tsp. salt
- 4 thin lemon slices
- 1/4 tsp. black pepper
YIELD: Serves 4
COURSE: Chicken & Other Birds
- Pit olives, if required, and cut into halves. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/4 inch thick. Pat chicken dry and season with salt and pepper.
- In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, until golden and just cooked through, about 3 to 4 minutes on each side. Transfer chicken as sautéed with tongs to a platter and keep warm.
- Add wine or chicken stock and deglaze skillet over moderately high heat, scraping up brown bits. Stir in lemon juice, garlic and remaining 2 tablespoons butter and heat sauce, swirling skillet, until sauce is reduced by half. Remove skillet from heat and stir in parsley, olives, and capers.
- To serve, spoon sauce over chicken. Garnish with lemon slices.