Chicken and Olives

Chicken Breast - Dinner

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Brief

Prep 15 mins

Cook: 20 mins

Additional: 10 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Chicken and Olives

Ingredients

4 boneless chicken breast halves with skin

salt and ground black pepper to taste

1 pinch cayenne pepper

or to taste

2 teaspoons herbes de Provence

2 tablespoons olive oil

¼ cup sliced shallots

½ cup pitted and sliced green olives

½ cup brine-cured pitted olives

such as Kalamata

halved lengthwise and brine reserved

1 cup chicken broth

1 lemon

zested and juiced

½ teaspoon cumin

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons cold butter

cut into four pieces

Dinner

Directions

Step 1

Season skin-side of chicken with salt black pepper and cayenne pepper. Turn breasts over and season skinless side with salt black pepper cayenne and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.

Step 2

Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned about 5 minutes. Turn chicken and cook until just browned about 2 minutes; transfer to a plate.

Step 3

Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown about 2 minutes. Stir olives into shallots and cook until fragrant about 30 seconds.

Step 4

Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice 2 tablespoons of the reserved olive brine lemon zest and cumin; increase heat to high and cook until sauce is reduced by half 2 to 3 minutes.

Step 5

Reduce heat to low and return chicken skin-side up to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.

Step 6

Stir parsley and butter into sauce stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutritional Information

Chicken and Olives

Servings Per Recipe:4

Calories: 641.5

% Daily Value *

Protein: 69.1g 138%

Carbohydrates: 6.7g 2%

Dietary Fiber: 1.8g 7%

Sugars: 0.4g

Fat: 37.1g 57%

Saturated Fat: 10.4g 52%

Cholesterol: 206.6mg 69%

Vitamin A Iu: 710IU 14%

Niacin Equivalents: 42mg 323%

Vitamin B6: 1.3mg 84%

Vitamin C: 24.9mg 42%

Folate: 17.8mcg 4%

Calcium: 76.2mg 8%

Iron: 3.5mg 19%

Magnesium: 72.9mg 26%

Potassium: 659.3mg 19%

Sodium: 901.3mg 36%

Thiamin: 0.2mg 17%

Calories From Fat: 333.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.