Ingredients
Divina® Castelvetrano Olives (SFC# 4244891)
Regal Crest Farms® Natural Reserve Chicken Breast, Boneless/Skin On
Capers
Lemon Zest
Dried Spice Blend (Sumac, Turmeric, Pepper, Salt, Coriander)
Katy’s Kitchen® Chicken Stock
Markon® Garlic Cloves, Minced
Markon Shallots, minced
Preparation
- Season chicken with spice blend on all sides.
- Sear in a heavy bottom pot until skin is crispy then roast in an oven set at 375° When chicken reaches 165°F remove from pan to rest.
- Add garlic and shallot to pan, sweat until soft then add capers and olives
- Deglaze with white wine. Reduce wine to a glaze.
- Add chicken stock, lemon zest and reduce, finishing with butter monte au beurre until thick.
- Serve over seared chicken breast.
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