Serves 4

Sauteed Chicken with Olive Tapenade cooks up fast with a simple seasoning of salt and pepper. A tapenade of Castelvetrano and kalamata olives adds savory flavor to this chicken dish.

How to Make It

Place garlic clove in a mini food ­processor; process until finely chopped. Add Castelvetrano ­olives, kalamata olives, and capers. Pulse 10 times or until very finely chopped. With processor on, add olive oil, lemon rind, and crushed red pepper to mixture through food chute; process until combined. Heat a large skillet over medium-high heat. Coat pan lightly with cooking spray. Sprinkle both sides of chicken evenly with freshly ground black pepper and kosher salt. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with tapenade.

Ratings & Reviews

BlueeyedSara7's Review

October 22, 2012
Easy and flavorful dish that would be suitable for entertaining.

KathrynNC's Review

March 06, 2012
You obviously have to like olives to like this dish, but even my "black-olives-only-please" husband LOVED this recipe and requested it make frequent occurrences. For the Castelvetrano I used another Sicilian olive, Nocellara, because I simply could not find the other. Served with sauteed brussels sprouts and a side salad with herb marinated mozzarella cheese and roasted red bell peppers.