HAVE DINNER on the table in less than 30 minutes.
This robust chicken dish takes advantage of the high-quality flavoured olive oils garlic, basil, rosemary and lemon found in most supermarkets. These oils pack a lot of flavour. Drizzle them on soups, salads, grilled breads or vegetables to give favourite foods a life. During warmer weather, grill the chicken, adding a handful of your favourite wood chips to the fire.
Mediterranean Chicken
4 skinless boneless chicken breast halves (about 5 oz. each)
Salt and freshly ground pepper
2 tbsp. Olive oil, preferably garlic-flavoured
1 cup canned chicken broth
1/4 cup pitted oil-cured black olives, chopped
1/4 cup oil- packed sun-dried tomatoes, drained and chopped
2 tbsp. chopped fresh parsley
1. Season the chicken on both sides with salt and pepper. In a large, heavy skillet, heat the oil over medium-high heat until very hot but not smoking. Add the chicken and cook, turning once, for 10 to 12 minutes, until just cooked through. Transfer to a plate and cover to keep warm.
2. Add the broth, olives, sun-dried tomatoes, 1 tablespoon of the parsley, and salt and pepper to taste to the skillet and bring to a boil. Add any accumulated juices from the chicken and cook the mixture for 3 to 5 minutes, until the sauce has begun to reduce and becomes slightly syrupy. Remove from the heat.
3. To serve, place the chicken on plates, spoon the sauce over it, and sprinkle with the remaining 1 tablespoon parsley.
Serves 4.
