Pan Cooked Chicken with Asparagus, Pancetta and Olives

• 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

1. In Italy they use olives instead of salt, as they give a gentle seasoning, perfume and meatiness to dishes.
2. Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out).
3. This will help to cook the chicken much faster.
4. Season with salt and pepper.
5. Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides.
6. 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.
7. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter.
8. 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.

chicken, salt, olive oil, pancetta, tomatoes, kalamata olives, handful basil, knob unsalted butter, white wine

Taken from www.foodnetwork.com/recipes/jamie-oliver/pan-cooked-chicken-with-asparagus-pancetta-and-olives-recipe.html (may not work)