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.
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.
