Ingredients:
- 1 chicken breast supreme, skin removed
- Sea salt and freshly ground black pepper
- Olive oil
- 3 slices smoked pancetta
- 8 medium-sized spears asparagus, woody ends trimmed off
- 8 cherry tomatoes, halved
- 5 kalamata olives, stones left in
- Handful basil leaves
- Small knob unsalted butter
- Splash white wine
Directions:
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
Note: I made this tonight with a few less ingredients. Okay, so I didn't have the tomatoes, olives, basil, or white wine. I threw in some capers in place of the olives and dried oregano instead of basil. I totally skipped the tomatoes and white wine, although I'm sure it would've tasted amazing. It was so delicious without those ingredients, though! I'm sure some grated parmesan to top it off would add a great touch, too.
http://www.foodnetwork.com/recipes/jamie-oliver/pan-cooked-chicken-with-asparagus-pancetta-and-olives-recipe/index.html
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.
Note: I made this tonight with a few less ingredients. Okay, so I didn't have the tomatoes, olives, basil, or white wine. I threw in some capers in place of the olives and dried oregano instead of basil. I totally skipped the tomatoes and white wine, although I'm sure it would've tasted amazing. It was so delicious without those ingredients, though! I'm sure some grated parmesan to top it off would add a great touch, too.
http://www.foodnetwork.com/recipes/jamie-oliver/pan-cooked-chicken-with-asparagus-pancetta-and-olives-recipe/index.html
