Categories: Main Dishes
Ingredients
- CHICKEN:
- Four 8-ounce boneless, skinless chicken breast halves
- 1/2 cup extra-virgin olive oil, plus more for searing
- 2 tablespoons finely minced fresh flat-leaf parsley
- 2 tablespoons minced shallots (about 1 small)
- 1 clove garlic, finely minced
- Kosher salt and freshly ground black pepper
- PAN SAUCE:
- 1 cup cherry tomatoes, halved
- 2 teaspoons finely sliced fresh basil, optional
- 1 small clove garlic, minced
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, if needed
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1 1/2 teaspoons minced shallots (about 1/2 small)
- 1/4 cup sherry vinegar
- 1/2 cup chicken broth (store-bought or homemade)
- 1 tablespoon Dijon mustard
- Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Directions
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Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness.
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Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish.
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Add the oil, parsley, shallots and garlic.
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Sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade.
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Let stand at room temperature for 30 minutes.
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Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It’s ok if some of the garlic and shallots still cling to the chicken.)
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Discard the marinade.
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Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers.
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Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won’t get a good sear.) Sear until light golden on the first side, 3 to 4 minutes.
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Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more.
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Transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
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Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed.
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Reserve the skillet for the sauce.
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In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper.
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Toss to combine.
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Set aside.
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Pour out all but 2 tablespoons oil from the skillet.
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If the skillet is dry and more oil is needed, add about 2 tablespoons.
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Over medium heat, add the olives and shallots and cook until softened, about 3 minutes.
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Add the vinegar and cook, scraping up any browned bits in the skillet.
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Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer.
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Cook until the liquid has reduced by half.
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Stir in the mustard, add the seasoned tomatoes and cook.
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Stir until heated through, about 1 minute.
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Season with salt and pepper if needed.
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Spoon the sauce over the chicken on the platter.