Sauteed Chicken Breast with Garlic, Olives, and Wine

Fifty Shades of Chicken, p. 63

4 boneless, skinless chicken breast halves (2 pounds), patted dry with paper towels

1 ½ teaspoons coarse kosher salt

½ teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

Large pinch of crushed red pepper flakes

¼ cup dry white wine

¼ cup low-sodium chicken broth

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons sliced, pitted kalamata olives

Crusty bread, for serving

Using the side of a rolling pin, gently slap the breasts into submission, until they are ¼ inch thick. 

I don't know if "gentle" is really a good operative term here. I took out all of my Finals week grading angst on these things, and they came out nice and tender.

Season with salt and pepper, then sprinkle them on both sides with the flour, knocking off any excess.

Heat the oil in a large skillet over medium-high heat. Add the chicken in batches and cook until golden at the edges, 3 to 4 minutes on each side. 

See? Getting browned and pretty.

Transfer the chicken as it cooks to a plate and tent with foil.

In the same pan, saute the garlic and red pepper flakes for about 30 seconds or until fragrant. Add the wine, broth, and lemon juice to the pan, and let simmer, scraping up any browned bits, until the sauce thickens down to a glaze. Add the parsley, butter, and olives, stirring constantly. 

I used a nice Pinot left over from Passover for the glaze.

Taste and add more salt if it needs it. Return the chicken to the pan and cook until heated through, about 2 minutes. Serve hot with crusty bread.

I went with Trader Joe's samosas for the bread, and also included some of the leftover olives and some apple slices. 

My Rating: 4/5 "This came out nice and juicy, and the glaze is really flavorful without overwhelming the flavor of the chicken. I had a little angst toward it for being fried and therefore less healthy, but honestly the frying was probably why it came out so nice and juicy and crisp. What's life without a little occasional indulgence?"