Chicken Piccata with Nicoise Olives

• 1/4 cup Nicoise olives (about 2 ounces)
• 4 small skinless boneless chicken breast halves (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 cup dry white wine
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced fresh flat-leafed parsley leaves

1. In a large sieve rinse olives and drain well.
2. Pit olives and cut into slivers.
3. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book.
4. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick.
5. Pat chicken dry and season with salt and pepper.
6. In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and saute chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side.
7. Transfer chicken as sauteed with tongs to a platter and keep warm, loosely covered with foil.
8. Pour off any fat in skillet.
9. Add wine and deglaze skillet over moderately high heat, scraping up brown bits.
10. Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated.
11. Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste.
12. Spoon sauce over chicken.

nicoise olives, chicken breast halves, olive oil, butter, white wine, lemon juice, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/chicken-piccata-with-nicoise-olives-15800 (may not work)