Pan-Seared Chicken Breasts with Chunky Tomato, Pancetta & Kalamata Sauce

Pan-Seared Chicken Breasts with Chunky Tomato, Pancetta & Kalamata Sauce

Sarah Scott

Sarah Scott

October 23rd, 2017

https://simplefeast.com/chefscatalog

Pan-Seared Chicken Breasts with Chunky Tomato, Pancetta & Kalamata Sauce

Serves 4
1 hour total time
45 minutes active time
Easy

When I come home after a long day, I want to cook something quickly without a lot of effort and enjoy it with a glass of wine. I’ve enjoyed this dish with chardonnay and pinot noir. The savory tomato sauce with the kalamata olives offers the acidity and salt that makes this dish pair nicely with either wine.

Ingredients
4 boneless, skinless chicken breasts halves
Kosher salt
Freshly ground black pepper
¼ cup pure olive oil, plus additional if needed
4 ounces pancetta, cut into ¼-inch dice
2 large garlic cloves, finely minced
2 shallots, minced
One 14-ounce can diced tomatoes
¼ cup dry red wine
¼ cup pitted Kalamata olives, cut into quarters
1 teaspoon freshly squeezed lemon juice
2 teaspoons chopped fresh thyme
2 teaspoons chiffonade basil
¼ cup finely grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1 lemon, cut for juicing

Directions
To Prepare the Chicken Breasts

Season the chicken breasts on both sides with salt and pepper. Put a sheet of parchment or wax paper on a large cutting board. Lay two of the chicken breasts on the paper, spaced at least 3-inches apart. Cover with another sheet of parchment or wax paper. Using a meat mallet, pound the chicken breasts to flatten to an even ½-inch thickness. Put on a plate and repeat with the remaining breasts.

The chicken can be refrigerated at this point up to overnight. Remove one hour before cooking to come to room temperature.

To Make the Sauce
Heat half of the olive oil in a large saucepan over medium heat. Add the diced pancetta and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the garlic and shallots and mix well. Turn the heat down to low and cook until the garlic and shallots are soft and translucent, about 5 minutes.

Turn the heat back up to medium and add the tomatoes with their juices and the wine. Season with 1 teaspoon of salt and ¼ teaspoon of pepper and mix well. When the mixture is bubbling, cover, turn the heat to low and let simmer, stirring occasionally until thickened, about 15 minutes. Stir in the olives, lemon juice, thyme, and basil. Hold in a warm place.

To Cook the Chicken and Assemble
Heat the remaining olive oil in a large sauté pan over medium-high heat. Lay 2 of the chicken breasts in the pan and cook until golden brown, about 3 minutes. Turn over and cook on the second side, until golden brown and cooked through, 2 to 3 minutes. Set aside in a warm place and repeat with the remaining chicken breasts, adding more oil to the pan as needed. (If you have two large sauté pans, you can cook them all at once.)

Put the chicken breasts on serving plates. Spoon warm sauce over the top, sprinkle with Parmesan cheese and chopped parsley, and squeeze lemon over the top.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 4 boneless, skinless chicken breasts halves
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup pure olive oil, plus additional if needed
  • 4 ounces pancetta, cut into ¼-inch dice
  • 2 large garlic cloves, finely minced
  • 2 shallots, minced
  • One 14-ounce can diced tomatoes
  • ¼ cup dry red wine
  • ¼ cup pitted Kalamata olives, cut into quarters
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chiffonade basil
  • ¼ cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 lemon, cut for juicing
This Recipe's Helpers
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