Recipe from Google Docs

Chicken Breast Tapenade Bob Dees




From "Simply Mediterranean Cooking" by Byron Ayanoglu, published by Robert Rose Inc., 1998

Ingredients 250 g skinless boneless chicken breast 25 ml all-purpose flour 25 ml olive oil 1 ml freshly ground black pepper 15 ml finely chopped garlic 2 minced anchovies 15 ml lemon zest 25 ml lemon juice 250 ml chicken stock 5 ml dried thyme 8 black olives, pitted and chopped 1 small tomato, diced fresh basil or parsley, chopped

Instructions Cut chicken into 1 cm strips; dredge in flour. In a large non-stick frypan, heat oil. Add pepper over high heat. Add garlic, anchovies (substitute anchovy paste) and lemon zest. Stir fry briefly. Add chicken and stir fry until browned on all sides Add lemon juice and stir. Add chicken stock and thyme. Bring to a boil. Add olives and cook stirring, until sauce is syrupy. Serve with rice or potatoes. Garnish with tomato and parsley or basil. This is a great recipe if you want make a satisfying meal for two people (or maybe even three) from one single chicken breast.

© Stacey Dowswell 2009