Recipe by Chef John
"The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic."
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boneless chicken breast halves with skin
salt and ground black pepper to taste
cayenne pepper, or to taste
herbes de Provence
pitted and sliced green olives
brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
lemon, zested and juiced
chopped fresh flat-leaf parsley
cold butter, cut into four pieces
Delicious and unique tasting. The flavors are complex and satisfying. This is a great meal to have when you want a dish that stands out from the rest. I substituted beef broth, but will use chicken broth (as per the recipe) next time because I think it will give a more subtle flavor.
I made this recipe and followed Chef Johns instructions without any changes. My husband and I loved it!!! We served it over rice, but we think it would taste awesome over couscous too. Our 6 year old picky eater didn't eat the olives but enjoyed the chicken on its own. I will definitely be cooking this again! Very unique taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Olives
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 335
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