Chicken Paillard

Description

This recipe pairs beautifully with Chef Maka's Linguini Aglio e Olio.

4 Servings

Ingredients

5 oz
chicken breasts (pounded flat)
salt
pepper
1/2 cup
olive oil
1/4 cup
garlic (sliced)
1
small onion (chopped)
1/2 cup
kalamata olives (sliced)
1/2 cup
capers
1 cup
cherry tomatoes (halved)
1/2 cup
basil (torn)
lemon
 
Cooking Time:
30 min

Instructions

Heat a large sauté pan on medium high heat. Season the chicken with salt and pepper, and then fry in oil, for about 2 to 4 minutes on each side. Set aside on a plate. Using the same pan, still over medium heat, add garlic and onions then sauté for about 5 minutes. Next, add Kalamata olives, capers, and tomatoes and let cook for about 2 minutes. Lastly, add the parsley, basil and a squeeze of lemon juice. Pour the sautéed ingredients over the chicken and serve.

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Source:

Chef Maka Kwon