Sauteed Chicken with Olives

A pile o' olives topping a sauteed chicken breast coupled with asparagus and couscous.

I thought this would be a good one to satisfy Rodney's salty olive love while utilizing the boobs for a brand-new use.

Sautéed Chicken with Olives

1 1/2 tbsp olive oil

4 boneless skinless chicken breast halves

1/2 tsp kosher (coarse) salt

1/3 c minced shallots

1 c reduced-sodium chicken broth

1/2 tsp dried thyme

1/2 c green olives with pimientos, coarsely chopped

2 tbsp lemon juice

Heat large skillet over medium-high heat until hot. Add oil; heat until hot.

Sprinkle chicken with salt; add to skillet. Cook 8 to 10 minutes or until golden brown and no longer pink in center, turning once. Place on plate; cover loosely with foil.

Add shallots to same skillet; cook and stir 1 minute or until fragrant.

Add broth and thyme; boil 4 minutes or until broth is reduced by half.

Stir in olives and lemon juice.

Serve sauce over chicken.


Again, one of those recipes that is alright. Not gross, but not great. I thought the amount of olives was a bit much from the onset (and didn't scoop too many onto my breast), but Rodney enjoyed them. Yet Rodney didn't clamor to have more of this in the immediate future. There was no "Oh, God, this is gooood" verbage happening while Rodney was eating and there was none after he was finished.

Cost:

• chix boobs: SWAG = $1.99 lb = $6
• shallots: $0.93
• green olives with pimientos: $2.29

Total: $9.22 or $2.31/each of 4 servings.

Will I do this again? Sure, but only if Rodney asks for it.  I have a feeling that even if I don't bombard him with other new recipes that he'll soon forget this one, which is quite unexpected.  I'm cool with that.

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