Chicken Breast Tapenade Bob Dees

Not a quick dish to prepare but well worth the effort.  I found it best to pre-measure all ingredients prior to starting the first step as once you start, its just BAM, BAM, BAM!  Longest part was stirring the juice down to a syrup consistency but I was listening to my favourite jazz station so I did not mind; it was actually quite soothing.  A glass of red wine would have been quite nice at this stage as I anticipated what the mixture of lemon peel, anchovies, garlic and olives cooking down with the chicken would deliver.   Absolutely Glorious!

Would I make again?  Definitely!  

A romantic dinner for two; white wine & salmon carpaccio as a starter, this dish next, small baked goat cheese salad, small tenderloin/steak medallion with a sherry sauce and then a decadent dessert.  

Or on a hot summer day, when the wine is flowing and the appetizers are the main... melon, mint & prosciutto; baked brie; beef kabobs & peanut dipping sauce; chicken tapenade all coming at you at different stages of the night! 

Ingredients: 

8 oz skinless boneless chicken breast cut into ½ inch strips

2 T whole wheat flour

2 T olive oil

pinch of pepper

1 T finely chopped garlic

2 anchovies, minced

1 T lemon zest, cut into ribbons

2 T lemon juice

1 c chicken stock

½ t dried thyme

8 black olives, pitted and finely chopped

1 small tomato, finely chopped with juices

few sprigs of fresh basil or parsley, chopped

Lightly dredge in the flour and set aside

In a large nonstick frying pan, heat oil and black pepper over high heat for 1 min.  Add garlic, anchovies and lemon zest; stir fry for 10 seconds.  Add chicken and stir fry actively for 2-3 mins or until browned on all sides. 

Immediately add lemon juice, cooking stirring for 30 seconds or until sizzling.  Add chicken stock and thyme and bring to a boil.  Add olives and cook, stirring for 2 mins or until the sauce is syrupy.  Remove from heat.

Transfer to plates and apportion sauce equally.  Garnish with tomatoes and chopped parsley.  Serve immediately.

Serves 2 or 3

335 cal/ 30.6g prot/ 17.6g fat/ 13.2g carb/ 2.1g fibre/ 600 mg sodium/ 68 mg chol.

Courtesy of:  The Best Low Carb Cookbook by Robert Rose