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2 Portions
Meat & Poultry Entrees / Mediterranean
Dredge 2 boneless, skinless chicken breasts lightly in 2 Tbsp. all-purpose flour, shaking off any excess. Heat 1 Tbsp. olive oil in a heavy sauté pan over medium-high heat. Add the chicken breasts and sear on both sides until light golden brown.
When the chicken is nearly done on the second side, add 1 Tbsp. chopped shallots, 6–8 sliced green olives, 6–8 sliced black olives, 4 halved marinated artichoke hearts, ½ tsp. lemon zest, 1 tsp. chopped parsley, and 2 julienned basil leaves directly to the pan. Sauté briefly for 1 minute until fragrant.
Pour in 4 oz. prepared RC Lemon and Garlic Sauce Mix and add ½ tsp. RC Chicken Base of choice. Shake the pan vigorously back and forth to dissolve and lift all caramelized fond drippings off the pan bottom into the sauce. Allow to simmer gently for 2 to 3 minutes until chicken reaches 165°F internal temperature.
Finish by adding 1 Tbsp. whole butter and swirling the pan off-heat until fully melted and incorporated into a glossy sauce. Season with ground black pepper to taste. Plate seared chicken breasts, spoon warm artichoke-olive sauce generously over top, and serve immediately (optionally paired with Sun Dried Tomato & Herb Demi Glace or over warm rice pilaf).
Lemon & Garlic Sauce Consistency: Utilizing RC Lemon and Garlic Sauce Mix provides a standardized, velvety citrus-garlic foundation that eliminates lemon curdling when combined with whole butter.
Chicken Base Umami Boost: Incorporating ½ tsp. RC Chicken Base deepens slow-roasted poultry flavor into the pan reduction, perfectly balancing the briny saltiness of green and black olives.
Plating Pairing Suggestion: Drizzle with prepared RC Sun Dried Tomato & Herb Demi Glace on the rim of the plate for an elegant two-sauce fine dining presentation.
