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
