Sauteed Chicken Breasts with Olive and Caper Sauce

Ingredients

• 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

Directions

1. Take the chicken out of the refrigerator so it can lose its chill while you prep the Kalamata olives, red onion, capers, fresh thyme, and parsley. Combine the sauce ingredients in a bowl, then fold them together gently with the balsamic vinegar and olive oil. A food processor can do the chopping, but go carefully, because the mixture can turn too fine very quickly.
2. Cut away any visible fat or tendons from the chicken breasts.
3. Slice each chicken breast in half crosswise. Working with one piece at a time, pound the chicken with a meat mallet, or another heavy tool, until each piece is about 3/8 inch thick. Tucking the chicken into a sturdy plastic bag first helps keep it from tearing as you pound.
4. Season both sides of the chicken lightly with poultry seasoning.
5. Warm the olive oil in a heavy non-stick frying pan set over medium-high heat.
6. Lay the chicken in the pan with the top side facing down. Cook for 5-6 minutes, until that side is nicely browned.
7. Flip the chicken and cook the second side for another 2-3 minutes.
8. The chicken is ready when it feels firm when pressed, without feeling hard.
9. Serve the chicken hot, with the olive-caper sauce spooned on top.
10. If there is extra sauce, it will keep in the refrigerator for about a week.