Prep 30 mins
Cook 35 mins
This is delicious! I serve this over rice or Israeli couscous. *Note: . You can substitute canned San Marzano tomatoes for fresh tomatoes. You can also use kalamata olives in place of nicoise olives.
- 2 chicken breasts (boneless, skinless about 7 ounces each)
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1 tablespoon butter
- 2 tablespoons olive oil (divided)
- 2 ounces pancetta, cut into 1/4 -inch pieces
- 2 tablespoons shallots (minced)
- 1 garlic clove, crushed
- 1⁄2 cup white wine (Pinot Grigio)
- 1⁄2 cup chicken broth
- 1⁄8 teaspoon paprika, smokey hot
- 3 sprigs thyme
- 1⁄2 cup diced tomato, cut into 3/4 -inch dice
- 1⁄4 cup nicoise olive
- Place each chicken breast between two large pieces of plastic wrap. Using the flat side of a meat mallet or heavy skillet, pound each breast until it is uniformly about one-fourth-inch thick.
- Season each.piece with one-fourth teaspoon salt and a pinch of pepper. Place each breast on top of a large piece of plastic wrap or wax paper.
- In a large skillet, heat the butter and 1 tablespoons of the olive oil over medium-high heat until hot. Add the chicken, one piece at a time, and sauté until golden-brown, about 2 1/2 minutes on the first side and 30.seconds on the other. Remove the chicken to a plate. Set aside in a warm place.
- Drain the excess fat from the pan and add the remaining tablespoons of oil over medium heat. Add the pancetta and sauté until browned, about 2 minutes. Add the shallot and sauté for 1 minute, until tender,then add the garlic and sauté just until aromatic, a few seconds, being careful not to brown. Add the wine, stirring to scrape up the browned bits at the bottom of the pan.
- Stir in the chicken broth, the paprika, thyme and tomatoes. Allow the sauce to come to a simmer and cook for 5 minutes so that the flavors develop. Stir in the olives.
- Add the chicken back to the pan, spooning the sauce over it. Cook for 1 minute, then remove the chicken to a plate. Spoon the sauce evenly over each piece, and serve immediately.