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Sauteed Chicken Breasts with Olive and Caper Sauce

Sauteed Chicken Breasts with Olive and Caper Sauce
  • Category


  • Cusine



4 boneless, skinless chicken breasts

2 tsp. olive oil for sauteing chicken

2 tsp. poultry season to rub on chicken breasts

3/4 cup Kalamata olives, pitted and chopped

2 T chopped red onion or shallots

2 T capers, chopped

1 T chopped fresh thyme

1/4 cup chopped parsley

1 T balsamic vinegar

1 T extra virgin olive oil


Remove chicken from the fridge and let it come to room temperature while you chop the Kalamata olives, red onion, capers, fresh thyme, and parsley. Put the sauce ingredients in a bowl and stir together gently with the balsamic vinegar and olive oil. Trim all visible fat and tendons from chicken breasts. Cut each chicken breast in half crosswise and use a meat mallet to pound the chicken pieces one at a time, until each is about 3/8 inch thick. Rub chicken on both sides with small amount of poultry seasoning. Heat the olive oil in a heavy non-stick frying pan over medium-high heat. Put chicken breasts into the pan, top side down and cook 5-6 minutes, or until top is well browned. Turn chicken over and cook 2-3 minutes more on second side. Chicken is done when it feels firm, but not hard to the touch. Serve hot chicken breasts with olive-caper sauce spooned over. The sauce will keep in the refrigerator for about a week if you manage to have any leftovers.