Editorial sample recipeFrench ProvençalbeginnerDairy-FreeGluten-FreeHalal

Provençal Garlic Chicken With Green Olive Tapenade

Name: Provençal Garlic Chicken With Green Olive Tapenade
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 4 breasts boneless skinless chicken breasts, halved lengthwise into thin cutlets; 2 tbsp extra virgin olive oil; 4 cloves garlic, thinly sliced; 0.5 cup pitted green olives, coarsely chopped; 2 tbsp capers, drained; 0.25 cup sun-dried tomatoes, oil-packed, chopped; 0.5 cup halal chicken broth; 2 tbsp fresh lemon juice

Golden seared chicken breasts smothered in a quick, vibrant pan sauce of garlic, chopped green olives, capers, and sun-dried tomatoes.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Pan Sauce Emulsification

Deglazing pan drippings with liquid and reducing with flavorful ingredients creates a quick, cohesive sauce.

Instructions

Step 1: Season chicken cutlets lightly on both sides with salt and black pepper.
Step 2: 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.
Step 3: 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.

Step 4: Stir in the chopped green olives, capers, and sun-dried tomatoes, cooking for 2 minutes to blend flavors.

Step 5: Pour in the halal chicken broth and fresh lemon juice, bring to a simmer, and stir for 2 minutes until reduced slightly.

Step 6: Return the seared chicken cutlets to the pan, spooning the pan sauce and tapenade relish over the top, and heat through for 1 minute.

Cooking tips

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.

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