Chicken Breasts With Marsala Kalamata Olives

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Adapted from a well known kiwi chef, great flavours.

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Steps

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Cut each chicken breast into three pieces of even thickness coat with flour shaking off any excess set large skillet over a medium heat , when hot add the 2 tbsp olive oil and the 1 tbsp butter.

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When the butter is sizzling add the chicken.

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Cook for about 5 minutes each side until golden and cooked through.

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Transfer chicken to a warmed plate when done , season with salt and pepper.

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Let pan cool a little , if the pan is dry add the extra virgin olive oil add the garlic , cook for a few minutes , then add the olives marjoram and tomatoes.

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Cook for 2-3 minutes , then add the marsala and let mixture bubble up.

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Pour over chicken breasts and serve immediately.

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Ingredients

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skinless chicken breasts, flour, olive oil, butter, salt, fresh ground black pepper, extra virgin olive oil, garlic, kalamata olive, fresh marjoram, tomatoes, dry marsala