Chicken Piccata With Niçoise Olives
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
In a large sieve rinse olives and drain well
2
Pit olives and cut into slivers
3
With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book
4
With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick
5
Pat chicken dry and season with salt and pepper
6
In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side
7
Transfer chicken as sautéed with tongs to a platter and keep warm, loosely covered with foil
8
Pour off any fat in skillet
9
Add wine and deglaze skillet over moderately high heat, scraping up brown bits
10
Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated
11
Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste
12
In a large sieve rinse olives and drain well
13
Pit olives and cut into slivers
14
With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book
15
With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick
16
Pat chicken dry and season with salt and pepper
17
In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side
18
Transfer chicken as sautéed with tongs to a platter and keep warm, loosely covered with foil
19
Pour off any fat in skillet
20
Add wine and deglaze skillet over moderately high heat, scraping up brown bits
21
Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated
22
Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste
23
Spoon sauce over chicken
24
Spoon sauce over chicken