Chicken Escalopes with Olive Butter

Chicken Escalopes with Olive Butter

Ingredients:

2 skinless chicken breasts

15ml olive oil

30ml fresh parsley, tarragon or oregano (or a mixture), chopped

Juice and zest of half a lemon

Freshly ground black pepper

25g butter

4 green or black olives, stoned and finely chopped

Method:

Place chicken breasts between two sheets of cling film and beat out to about 5mm thick with a rolling pin.

Mix the oil, half the chopped herbs, the lemon zest and juice in a shallow bowl. Add some pepper and coat the chicken in the lemon and herb mixture. Leave to marinade for 30 minutes.

To make the olive butter, soften the butter in a small bowl and add the olives and the rest of the herbs. Transfer to a small serving bowl and set aside until ready to use.

Heat a griddle pan to medium high. Press both escalopes on the griddle and leave for 4 minutes to ensure the chicken is sealed. Turn over and cook for another 3-4 minutes. Serve whole or cut into 2-3 pieces with the olive butter melting on top.