"Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive"

“Chicken Breast with Olives and Cream” recipe – “Petto di Pollo con Panna e Olive”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 8.09*

Cost/portion: UK/£ 2.02*

Utensils you will need

One filleting knife
One chopping boards
One pestle and mortar
Greaseproof paper
One meat mallet
One bowl
One frying pan
One small bowl, cup, or plate

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Pitted Taggiasche Olives - 90gr*

  • *as an alternative, you can use green pitted olives
  • Extra Virgin Olive Oil - 45gr

  • "Suited garlic”cloves - 1 (optional)

  • Black Pepper Corns - 2gr

  • Chicken Breast Fillets - 400gr

  • Plain Flour - 60gr

  • Dry white Wine - 120ml

  • Salt - 2 to 3 pinches [part 1 0f 2]

  • Double Cream - 160gr

  • Salt - 2 to 3 pinches [part 2 0f 2]

Instructions

  • 1.
    Flavouring the fat and crushing the black pepper corns

    • Pitted Taggiasche Olives - 90gr*

      *as an alternative, you can use green pitted olives

    • Extra Virgin Olive Oil - 45gr
    • Suited Garlic - 1 (optional)
    • Black Pepper Corns - 2gr

      Put a frying pan over the minimum power heat with the extra virgin olive oil, the garlic (optional) and the Taggiasche olive. Let it cook gently for about 10 to 15 minutes (step 1 - pic. A).
      Meanwhile, finely crush the black pepper with pestle and mortar. Set aside (step 1 - pic. B).

  • 2.
    Filleting and bashing the chicken breast

    • Chicken Breast Fillets - 400gr

      While the olives are gently heating and flavouring the oil, fillet the chicken breast. With a sharp filleting knife. halve the chicken breast and cut off the central bone and cartilage if present. Then, trim any fat or membrane form the chicken breast and pare them (step 2 - pic. A).
      Hold one half with one hand and press gently while running the flat knife blade right in the middle of it. Fold the meat and finish the cut (step 2 - pic. B).
      Put each fillet between two sheets of greaseproof paper and bash the meat gently, starting from the centre and driving the mallet aside each time (step 2 - pic. C).
      Cut in hald once again the fillets longwise to obtain 4 single breast fillets (step 2 - pic. D).

  • 3.
    Dusting the chicken fillets in flour

    • The chicken fillets - 4
    • Plain Flour - 60gr

      Put the plain flour into a medium bowl (step 3 - pic. A).
      Dust each chicken fillet in plain flour and shake them to scroll off any excess of flour (step 3 - pic. B).
      Set aside.

  • 4.
    Frying the chicken fillets and adding the white wine

    • The dusted chicken fillets
    • The flavoured extra virgin olive oil in the pan
    • Dry white Wine - 120ml

      Take the olives and the garlic clove out of the frying pan and set aside (step 4 - pic. A).
      Increase the heat to a medium high power and let the pan get hot enough. Then, add the the chicken. Let it cook on one side for 3 to 4 minutes, until cooked to the centre (step 4 - pic. B).
      Turn the fillets on the other side and let it cook for another 3 minutes. Both sides must be cooked but still tender and slightly browned (step 4 - pic. C).
      Add the dry white wine (step 4 - pic. D).
      . Let it reduce completely turning the chicken a couple of times to let the thickening sauce flavour each fillets’ side (step 4 - pic. E).

  • 5.
    Adding the olives and the cream

    • The cooking chicken fillets
    • The cooked Taggiasche olives
    • The crushed black pepper
    • Salt - 2 to 3 pinches [part 1 0f 2]
    • Double Cream - 160gr
    • Salt - 2 to 3 pinches [part 2 0f 2]

      Add the Taggiasche olives, season the chicken on both sides with black pepper and salt (step 5 - pic. A).
      Add the double cream and stir. season again with salt and with black pepper if needed. Then let the cream thicken, turning the chicken for an even coating (step 5 - pic. B).
      Let rest one or two minutes before serving.

"Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive""Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive"

Instructions

  • 1.
    Flavouring the fat and crushing the black pepper corns

    • Pitted Taggiasche Olives - 90gr*

      *as an alternative, you can use green pitted olives

    • Extra Virgin Olive Oil - 45gr
    • Suited Garlic - 1 (optional)
    • Black Pepper Corns - 2gr

      Put a frying pan over the minimum power heat with the extra virgin olive oil, the garlic (optional) and the Taggiasche olive. Let it cook gently for about 10 to 15 minutes (step 1 - pic. A).
      Meanwhile, finely crush the black pepper with pestle and mortar. Set aside (step 1 - pic. B).

  • 2.
    Filleting and bashing the chicken breast

    • Chicken Breast Fillets - 400gr

      While the olives are gently heating and flavouring the oil, fillet the chicken breast. With a sharp filleting knife. halve the chicken breast and cut off the central bone and cartilage if present. Then, trim any fat or membrane form the chicken breast and pare them (step 2 - pic. A).
      Hold one half with one hand and press gently while running the flat knife blade right in the middle of it. Fold the meat and finish the cut (step 2 - pic. B).
      Put each fillet between two sheets of greaseproof paper and bash the meat gently, starting from the centre and driving the mallet aside each time (step 2 - pic. C).
      Cut in hald once again the fillets longwise to obtain 4 single breast fillets (step 2 - pic. D).

  • 3.
    Dusting the chicken fillets in flour

    • The chicken fillets - 4
    • Plain Flour - 60gr

      Put the plain flour into a medium bowl (step 3 - pic. A).
      Dust each chicken fillet in plain flour and shake them to scroll off any excess of flour (step 3 - pic. B).
      Set aside.

  • 4.
    Frying the chicken fillets and adding the white wine

    • The dusted chicken fillets
    • The flavoured extra virgin olive oil in the pan
    • Dry white Wine - 120ml

      Take the olives and the garlic clove out of the frying pan and set aside (step 4 - pic. A).
      Increase the heat to a medium high power and let the pan get hot enough. Then, add the the chicken. Let it cook on one side for 3 to 4 minutes, until cooked to the centre (step 4 - pic. B).
      Turn the fillets on the other side and let it cook for another 3 minutes. Both sides must be cooked but still tender and slightly browned (step 4 - pic. C).
      Add the dry white wine (step 4 - pic. D).
      . Let it reduce completely turning the chicken a couple of times to let the thickening sauce flavour each fillets’ side (step 4 - pic. E).

  • 5.
    Adding the olives and the cream

    • The cooking chicken fillets
    • The cooked Taggiasche olives
    • The crushed black pepper
    • Salt - 2 to 3 pinches [part 1 0f 2]
    • Double Cream - 160gr
    • Salt - 2 to 3 pinches [part 2 0f 2]

      Add the Taggiasche olives, season the chicken on both sides with black pepper and salt (step 5 - pic. A).
      Add the double cream and stir. season again with salt and with black pepper if needed. Then let the cream thicken, turning the chicken for an even coating (step 5 - pic. B).
      Let rest one or two minutes before serving.

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"Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive"
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