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
- In Italy they use olives instead of salt, as they give a gentle seasoning, perfume and meatiness to dishes.
- 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.
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)