This dish makes it on my dinner table at least once a week. It’s actually part of my ‘vault' of recipes, the ones I keep near and dear to my heart because they look and taste so good, but they are just so easy and quick to make. Here’s why this recipe makes it to the vault:
1. Big, bold flavours Tasty stuff..
2. Healthy, healthy, healthy (did I say healthy? Yes it is actually tasty AND healthy).
3. Fast and easy. Fast to put together, fast to get on the table and easy to assemble. 20 minutes are you are good to go!
4. Pantry ingredients. Stuff you can have in your freezer and in your pantry, ready to go when there is nothing in the fridge.
5. Lovely enough to serve for guests. Add a side of potatoes or rice and this can be a main course at your next dinner party. I’ve served it dozens of times!
Enough said? This is a keeper. Perfect for a weeknight dinner for the family or good enough to serve for guests at your next get together. I always keep a jar of sliced olives and a jar of capers on hand in my pantry for when I might need to throw this together. So impressive your friends will think it came right out of a French cookbook. Enjoy!
4 boneless, skinless chicken breasts, butterflied or filleted
salt and pepper to season
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsps olive oil
1/2 cup white wine ( or any liquid; water, beer, chicken broth, etc.)
2 tbsp butter
2 whole cloves crushed garlic
1/2 cup chopped green olives (drained)
1/2 cup capers (drained)
a large handful of parsley, chopped
I usually wait for the boneless skinless breasts to go on sale and then stock up. I like to check the flyers weekly to keep my eyes peeled, and then buy in bulk for my freezer.
Season chicken breasts with salt, pepper, garlic powder and Italian seasoning.
Heat a non-stick skillet with olive oil until hot.
Place chicken in hot skillet. Sear on each side until browned, 3-4 minutes per side.
Once browned, add in liquid. It should steam immediately. Lower heat to low-medium and cover with a lid for an additional 2-3 minutes or until cooked through. (This will depend on the thickness of your chicken. Look for chicken that has become white and opaque. Try not to overcook, as soon as the chicken turns white in colour it is done and should be removed from heat. It will continue to cook through for a few minutes while it cools.)
Chicken should be done now. Remove and set aside.
Leave heat on low-medium. Pan should have juices and brown bits.
Add butter and garlic and stir until melted. Scrape the brown bits from the pan.
Add olives and capers.
Once heated through, remove from heat and pour over chicken. (If you really want to jazz this dish up, you can add some cream at this point too. It is not necessary and I don’t do it for a family night, but for guests it can really make this dish a little more rich).
Sprinkle with parsley and serve immediately.