Directions:
- 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.
- In a large skillet, heat the butter and 1 tablespoons of the olive oil over medium-high heat until hot. Add the chicken, one piece at a time, and sauté 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.
- Drain the excess fat from the pan and add the remaining tablespoons of oil over medium heat. Add the pancetta and sauté until browned, about 2 minutes. Add the shallot and sauté for 1 minute, until tender, then add the garlic and sauté 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.
- Stir in the chicken broth, the Espelette pepper, thyme and tomatoes. Allow the sauce to come to a simmer and cook for 5 minutes so that the flavors develop. Stir in the olives.
- Add the chicken back to the pan, spooning the sauce over it. Cook for 1 minute, then remove the chicken to a plate. Spoon the sauce evenly over each piece, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 800.41 Kcal (3351 kJ) | ||
| Calories from fat | 384.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.7g | 66% | |
|---|---|---|---|
| Cholesterol | 143.81mg | 48% | |
| Sodium | 2695.48mg | 112% | |
| Potassium | 600.37mg | 13% | |
| Total Carbs | 39.1g | 13% | |
| Sugars | 19.29g | 77% | |
| Dietary Fiber | 4.97g | 20% | |
| Protein | 54.5g | 109% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 230.47 Kcal (965 kJ) | ||
| Calories from fat | 110.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 66% | |
|---|---|---|---|
| Cholesterol | 41.41mg | 48% | |
| Sodium | 776.13mg | 112% | |
| Potassium | 172.87mg | 13% | |
| Total Carbs | 11.26g | 13% | |
| Sugars | 5.55g | 77% | |
| Dietary Fiber | 1.43g | 20% | |
| Protein | 15.69g | 109% | |
| Vitamin C | 3mg | 18% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Chicken Scaloppine With Saffron Cream Sauce - Giada
Olive oil and 10 more.. -
Romantic Chicken Scallopine With Saffron Cream Sauce
Olive oil, Chicken cutlet, Shallots, sliced and 9 more.. -
Shrimp and Asparagus Risotto
Shrimp, peeled and deveined and 14 more.. -
Pancetta-Sage Turkey with Pancetta-Sage Gravy
Garlic cloves, peeled and 20 more.. -
Pan-Seared Chicken Breasts with Shallots
Unsalted butter, divided, Olive oil and 6 more.. -
Rich Herb and Lemon Chicken
Skinless, boneless chicken breast halves and 13 more.. -
Chicken Breasts With Creamy Mushroom Sauce
Butter, Boneless skinless chicken breasts, Seasoning salt and 13 more.. -
Lemon-Sage Chicken
Boneless skinless chicken breast halves (6 oz each) and 18 more.. -
Poached Fillet of Sole
Olive oil, Onion, finely chopped, Shallots, thinly sliced and 8 more.. -
Vegetable Tian
Olive oil, Yellow onions, cut in half and sliced and 11 more.. -
Mussels with Sausage and Thyme
Butter, divided, Bulk pork sausage or links (see notes ) and 7 more.. -
Almond Crusted Chicken
Boneless skinless chicken breast halves, pounded thin and 11 more.. -
Chicken Cutlets With Artichokes, Tomato and Mozzarella
Boneless skinless chicken breast halves, halved horizonta... and 11 more.. -
Chicken Scarpariello - Rachael Ray
Boneless skinless chicken breasts, Salt and pepper and 9 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
