For easy preparation, French master, Jacques Pépin, suggests stuffing your chicken breasts a few hours in advance and keeping them in the fridge until ready to cook.
Slideshow: More Chicken Breast Recipes
3/4 cup chopped pitted mixed olives
8 oil-packed anchovy fillets
2 dried apricots, chopped
1 garlic clove, thinly sliced
1 1/2 tablespoons small capers, rinsed
3 tablespoons extra-virgin olive oil
Four 6-ounce skinless, boneless chicken breast halves
4 tablespoons unsalted butter
1 1/2 cups cremini mushrooms, chopped
1/2 small onion, finely chopped
1/2 cup dry white wine
Chopped parsley and chives, for garnish
How to Make It
In a food processor, pulse the olives with the anchovies, apricots, garlic, capers and 2 tablespoons of the olive oil until the tapenade is a coarse puree.
Make a horizontal incision in each piece of chicken to form a pocket. Spoon the tapenade into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
In a large skillet, melt 2 tablespoons of the butter in the remaining 1 tablespoon of olive oil. Add the chicken breasts, cover and cook over moderate heat, flipping once, until golden brown, about 6 minutes. Transfer the chicken to a plate and cover with aluminum foil.
In the same skillet, add the mushrooms and onion and cook over moderate heat, stirring occasionally, until the onion is translucent, about 2 minutes. Add the wine and cook, scraping up the brown bits in the pan, until the liquid is slightly reduced, about 2 minutes more. Return the chicken to the pan and simmer until warmed through, about 2 minutes. Add the remaining 2 tablespoons of butter to the sauce and season with salt and pepper. Transfer the chicken breasts to 4 plates and spoon the sauce over the top. Garnish with parsley and chives and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.