Chicken with Olives and Bell Peppers (Piccatine di Pollo, Olive e Peperoni)

La Cucina Italiana, November-December 2003

30 minutes — 4 Servings

Ingredients

1	tablespoon	butter
20	ounce	chicken breasts, 4 or 5 about 4 ounces each, pounded to 1/4-inch thickness
		salt and pepper
		flour for dredging
1⁄4	cup	extra-virgin olive oil
1	clove	garlic, peeled
2		red bell peppers, seeds and inner white ribbing removed, thinly sliced
1⁄4	cup	green olives, pitted and halved
1	tablespoon	capers packed in salt, rinsed
1⁄2		lemon, juiced
		fresh parsley leaves, for garnish

Instructions

In a skillet over medium heat, melt the butter. Season the chicken with salt and pepper, dredge in flour, and shake off the excess. Saute the chicken until golden brown, about 4 minutes. Flip, and cook another 4 or 5 minutes, or until cooked through.

Meanwhile, warm the olive oil in a skillet over medium heat. Add the garlic clove, and saute for 2 minutes. Add the olives, capers and lemon juice. Season with salt and pepper, and cook until the peppers are tender. Serve the chicken on a serving platter with the pepper mixture. Garnish with parsley leaves.