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 (about 1 1/2 pounds total)
- 1/4 cup flour or 1 teaspoon cornstarch or 1 tsp knox gelatine
- 1 or 2 cloves garlic, finely sliced
- 2 tablespoons olive oil
- 1/4 cup butter
- 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
- 2 cups (cooked) rice, orzo, couscous or bulgar
- 1/4 to 1/2 tsp. black pepper
YIELD: Serves 4
COURSE: Chicken & Other Birds
- Pit olives, if required, and cut into slivers. 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 1/8 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 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 and grains. Garnish with lemon slices.
Asparagus or green beans go well with this dish.