French Provençal · beginner
Provençal Garlic Chicken With Green Olive Tapenade
Golden seared chicken breasts smothered in a quick, vibrant pan sauce of garlic, chopped green olives, capers, and sun-dried tomatoes.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken cutlets lightly on both sides with salt and black pepper.
- 02
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer chicken to a plate.
- 03
Lower skillet heat to medium and add the remaining tablespoon of olive oil. Add sliced garlic and cook for 1 minute until fragrant and lightly golden.
- 04
Stir in the chopped green olives, capers, and sun-dried tomatoes, cooking for 2 minutes to blend flavors.
- 05
Pour in the halal chicken broth and fresh lemon juice, bring to a simmer, and stir for 2 minutes until reduced slightly.
- 06
Return the seared chicken cutlets to the pan, spooning the pan sauce and tapenade relish over the top, and heat through for 1 minute.
A LITTLE KITCHEN KNOW-HOW
Pan Sauce Emulsification
Deglazing pan drippings with liquid and reducing with flavorful ingredients creates a quick, cohesive sauce.
Notes from the kitchen
- Slicing chicken breasts horizontally into cutlets helps them cook fast and evenly without drying out.
- Briny capers and olives provide ample salt, so go easy when salting the chicken initially.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.