A couple of weeks ago when I went to Ruby lake resort I had tuna with a wonderful olive caper sauce on it. I thought at the time that this would be a good sauce for chicken breasts, which need a little kick to pump up their flavour. After sailing on Sunday afternoon, I made this for 5 sitting out on our deck, but in fact it would not be a stretch to make this for just one as well.
For 4 people
4 boneless skinless chicken breasts
1 tablespoon of olive oil
1/2 cup of pitted green olives
1 large garlic clove
1/4 cup of capers
1/2 cup of white wine.
handful of parsley
Bash the chicken breasts with a rolling pin to even out the thickness. This really helps them to cook evenly, if you leave them with a thicker end I find that the thinner end dries out before the thicker end is cooked through. Add the olive oil in a large frying pan, then add the chicken breasts.
While the chicken is cooking add everything except the white wine into a mini chopper.
If you don't have one (you really should think about getting one) then chop everything together on a large board or use a mezza luna.
Cook the chicken on both sides until it is golden but not over cooked.
Remove from the pan and set aside covered to keep warm. Add the wine to the pan and stir in all the good brown bits and cook it down for a few minutes until it has concentrated down a little, then add the olive caper mixture.
Cook it to heat it through and taste for seasoning, but with all the salty caper and olives it really should not need any salt.
Pour over the chicken and serve.
This was quick and delicious and would be a great week night dinner as from start to finish it only took about 20 minutes.
For 4 people
4 boneless skinless chicken breasts
1 tablespoon of olive oil
1/2 cup of pitted green olives
1 large garlic clove
1/4 cup of capers
1/2 cup of white wine.
handful of parsley
Bash the chicken breasts with a rolling pin to even out the thickness. This really helps them to cook evenly, if you leave them with a thicker end I find that the thinner end dries out before the thicker end is cooked through. Add the olive oil in a large frying pan, then add the chicken breasts.
While the chicken is cooking add everything except the white wine into a mini chopper.
If you don't have one (you really should think about getting one) then chop everything together on a large board or use a mezza luna.
Cook the chicken on both sides until it is golden but not over cooked.
Remove from the pan and set aside covered to keep warm. Add the wine to the pan and stir in all the good brown bits and cook it down for a few minutes until it has concentrated down a little, then add the olive caper mixture.
Cook it to heat it through and taste for seasoning, but with all the salty caper and olives it really should not need any salt.
Pour over the chicken and serve.
This was quick and delicious and would be a great week night dinner as from start to finish it only took about 20 minutes.
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