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Chicken Breast with Olives Niçoises
Paillards de Poulet aux Olives Nicoises
A Recipe From: Provence
You could say this is the French version of chicken Piccata, where olives replace capers.

Skill Level: Easy
Serves: 4

Rinse and drain the olives in a colander. Pit them and cut them into slivers. Remove the skin from the chicken breasts and set each half between two layers of plastic wrap. Pound with the side of a mallet or a rolling pin to a thickness of about 1/4 inch. Pat dry and season to taste with salt and pepper. Heat oil and 2 Tbsp butter in a large skillet over medium-high heat. Sauté the chicken, 2 half breasts at a time, about 1 minute per side so that the chicken is golden and just cooked through. Remove chicken, transfer to a warm platter, and cover loosely with foil. Pour off the fat from the skillet; add the wine and deglaze over medium-high heat, scraping with a wooden spoon. Stir in lemon juice and the remaining butter; off the heat, swirl the skillet until the butter is just incorporated; add the olives and the parsley; check seasoning and spoon sauce over the chicken. Serve immediately.

Sylvaine's tips
I love the taste of Nicoises olives but pitting and slicing them can be a little bit of a chore. If you're pressed for time, replace them with diced, pitted Kalamata olives. You can also dredge the chicken in flour if you prefer the sauce to be slightly thicker.

Recipe Contributed By
Joie de Vivre

Recipe Category: Chicken

1/4 cup olives Nicoises Available Online
4 boneless chicken breast halves
2 Tbsp olive oil Available Online
4 Tbsp butter
1/4 cup dry white wine
1 Tbsp fresh lemon juice
2 Tbsp flat leaf parsley, chopped

Wine Pairings

wine White from Provence (Cassis, Cote du Luberon)

wine Pinot Grigio

Items Available For This Recipe

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