All Recipes

Sauteed Chicken Breasts with Olive and Caper Sauce

Sauteed Chicken Breasts with Olive and Caper Sauce
  • Meal


  • 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. (I’ve also used a food processor to chop the sauce ingredients, but I think it’s easy to get them too finely chopped with the food processor.)Trim all visible fat and tendons from chicken breasts.Cut each chicken breast in half crosswise and use a meat mallet (or something heavy) to pound the chicken pieces one at a time, until each is about 3/8 inch thick. (If you put chicken inside a heavy plastic bag when you pound, it keeps it from breaking apart so much.)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. (I used my large size Green Pan for cooking the chicken.)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.