Sunday, April 10, 2016

Chicken with Olives (Poulet a la Provencale)

Serves 4

4 skinless boneless chicken breasts
1/4 tsp cayenne pepper
5 tbsp EVOO
1 clove garlic, finely chopped
6 ripe plum tomatoes, quartered
handful of pitted black olives
small handful of fresh basil leaves

  1. If it's still attached, remove the long finger muscle on the back of each breast.
  2. Place each breast between two sheets of plastic wrap and either pound with a mallet or roll with a pin until 1/2 inch thick.
  3. Season the chicken breasts with salt and the cayenne pepper.
  4. Heat 3 tbsp of olive oil in a large frying pan over medium-high heat.
  5. Add the chicken and cook for 4-5 minutes until golden and cooked through, turning at least once.
  6. Transfer the chicken to a holding plate and keep warm.
  7. Wipe out the frying pan, and add the rest of the olive oil.
  8. Fry the garlic for a minute or so, until golden.
  9. Stir in the olives and cook for another minute.
  10. Stir in the tomatoes, shred the basil leaves, and then stir them in.
  11. Spoon the olive/tomato mixture over the chicken, and serve immediately.

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