Just cook the chicken (or fish) atop a bed of green olives, capers and lemon for less than 10 minutes. Serve the tender moist chicken topped with the zesty pan sauce.
Recipe type: Entree
1 pound boneless, skinless chicken breast cut in chunky pieces (or fish fillets).
2 tablespoons extra virgin olive oil
¾ cup pitted olives, roughly chopped (I use big fat green cerignola olives)
1 tablespoon capers
juice of 1 lemon
sea salt to taste
2 tablespoons chopped Italian flat parsley
Mix the olive oil, olives capers and lemon juice in a 10-inch cast iron skillet or a heavy-bottomed saute pan.
Over medium-low heat slowly bring the mixture to a gentle sizzle.
Arrange the chicken pieces (or fish fillets) in a single layer. Cook in batches if necessary.
Cook the chicken until fully cooked, about 4 minutes on the first side and about 3 minutes on the other side. I cover the pan for about half of the cooking time for each side. (Depending on the thickness of the fish fillets cook a minute or 2 on the first side and about a minute on the second side.)
Sprinkle the chicken or fish with the chopped parsley.
Taste the pan sauce and add some salt if necessary.
Put the chicken or fish on a serving platter and pour the pan sauce with the olives and capers on top.
Food author Mark Leslie was in town to promote his book, Beyond the Pasta, about the time he spent living with a family in Viterbo, northwest of Rome. Mornings he was in the kitchen with “Nonna” the grandmother, helping to prepare the family meals each day.
This is an experience I can relate to. So, we decided to both cook chicken cutlets with a potato contorni as a side. Mark’s are Nonna’s Lazio recipes. Mine are my Mom’s chicken cutlet and potato croquette, as they are still served in her birth village of Mirabella Eclano in Campania.
We met up at the Cookhouse (a wonderful new rental loft in North Beach – tell ’em Gianni sent ya!) for a little friendly kitchen battle. Watch the video above to see us cook our dishes side by side. Here are the recipes…