Basque-Style Chicken

Name: Basque-Style Chicken
Ingredients: 2 boneless, skinless chicken breasts, about 7 ounces each; 1/2 teaspoon salt; Freshly ground black pepper; 1 tablespoon butter; 2 tablespoons olive oil, divided; 2 ounces pancetta, cut into 1/4 -inch pieces; 2 tablespoons minced shallot; 1 clove garlic, crushed; 1/2 cup dry white wine such as Pinot Grigio; 1/2 cup chicken broth; 1/8 teaspoon Espelette pepper; 3 sprigs thyme; 1/2 cup diced tomato, cut into 3/4 -inch dice; 1/4 cup nicoise olives

14 ingredients

1 steps

Ingredients

2 boneless, skinless chicken breasts, about 7 ounces each
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil, divided
2 ounces pancetta, cut into 1/4 -inch pieces
2 tablespoons minced shallot
1 clove garlic, crushed
1/2 cup dry white wine such as Pinot Grigio
1/2 cup chicken broth
1/8 teaspoon Espelette pepper
3 sprigs thyme
1/2 cup diced tomato, cut into 3/4 -inch dice
1/4 cup nicoise olives

Directions

1

{"0":"1. 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.","2":"2. In a large skillet, heat the butter and 1 tablespoon of the olive oil over medium-high heat until hot. Add the chicken, one piece at a time, and saute 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.","4":"3. Drain the excess fat from the pan and add the remaining tablespoon of oil over medium heat. Add the pancetta and saute until browned, about 2 minutes. Add the shallot and saute for 1 minute, until tender, then add the garlic and saute 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.","6":"4. Stir in the chicken broth, the Espelette pepper, thyme and tomatoes. Allow the sauce to come to a","8":"simmer and cook for","10":"5 minutes so that the flavors develop. Stir in the olives.","12":"5. Add the chicken back","14":"to the pan, spooning the sauce over it. Cook for 1 minute, then remove","16":"the chicken to a plate. Spoon the sauce evenly over each piece, and serve immediately.","18":"Each serving: 515 calories; 45 grams protein; 6 grams carbohydrates; 1 gram fiber; 30 grams fat; 8 grams saturated fat; 135 mg. cholesterol; 1,144 mg. sodium."}