Go Back

Chicken Tapenade with Bacon

It is an easy chicken tapenade recipe with loads of juicy pan-seared with chicken breasts with a spicy sauce ofcapers, bacon, olives, butter, and lemon.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: Chicken Tapenade with Bacon
Servings: 4
Calories: 330kcal
Author: Gouher Munshi

Ingredients

  • 1 1/4 pounds Chicken breasts (boneless and skinless)
  • 2 slices Bacon (cubed)
  • 1/4 Cup Shallot (sliced)
  • 1/4 Cup White wine
  • 2 tbsp Heavy cream
  • 2 tbsp Water
  • 2 tbsp Butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp Parsley (chopped)
  • 1 tbsp Capers (not rinsed)
  • 5 Small green olives (chopped)
  • salt and pepper to taste

Instructions

Preparation

  • Bring the chicken breast to room temperature for half an hour.
  • Beat the chicken breast until they form thick texture for even cooking.
  • Make the chicken dry and rub all surfaces using one tablespoon oil, then apply pepper and salt both sides.
  • Make slices of bacon into 1/4-1/2-inch squares.

Bacon

  • Keep the frying pan on medium heat and add bacon. Avoid using cast iron skillet or sauce, which will turn gray. Keepstirring after 2-minutes and keep cooking till it becomes crisp till 6-minutes.Take out the bacon and add 2 tablespoons of fat in the pan. If you use lean bacon,then add olive oil.

Chicken

  • Keep the chicken ina pan and cook it for four minutes or till it turns white and thick. Keep flipping the chicken and again cook for 4-minutes. Try checking with your finger or keep the internal temperature 160 degrees. Avoid one plate and coverit loosely with a foil piece.

Sauce

  • Include the shallotsin the pan and keep the flame medium to low and saute the shallots for 11/2 minutes. Turn off the heat and include wine. Keep the flame medium again ands crape the brown bits from the pan bottom. Cook it until you see one tablespoon of wine is left and then include the water and cream then stir. Include butterand lemon juice and the leftover juice of cooked chicken from pan, simmer itand prepare till it looks like a glossy and velvety sauce. Include the bacon,capers, parsley, and olives by heating and keep the chicken on serving plateand pour the sauce on top.

Notes

Serves 4 (each serving provide 2 g carbs)
Add salt till the flavors are rich in the sauce but not salty. Include enough pepper to create the tasty sauce.