Fustini's Oils and Vinegars
Pan Chicken with Olives

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Pan Chicken with Olives


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Pan Chicken with Olives

Submitted by Charlene Hunt, Fustini's Petoskey


  • 1 lb. chicken tenderloins or chicken breasts sliced in half
  • salt and pepper
  • 2 tablespoons Fustini's Garlic olive oil
  • 1 small shallot finely chopped
  • 1 clove garlic finely minced
  • ¼ cup rough chopped Kalamata olives
  • ¼ cup rough chopped Castelvetrano olives
  • 2 tablespoons capers
  • 20-30 grape tomatoes sliced in halves or quarters
  • 2 tablespoons Fustini's 12 Year white balsamic
  • ¼ cup vegetable stock
  • 1 teaspoon dried or fresh oregano
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest


Step 1. 

Lightly salt and pepper chicken tenderloins.  In a medium skillet, heat olive oil over medium heat until shimmering. Add chicken.  Cook until golden on both sides and cooked through (about 10-15 minutes). Remove chicken from pan.  

Step 2. 

Add a little more olive oil, shallots and garlic and sauté until semi-translucent.  Add olives, capers, tomatoes, 12 Year white balsamic, lemon juice, oregano, and veggie stock. Sauté to blend flavors, then add the chicken back into the pan and cook for an additional 2 minutes.  Remove chicken from pan and spoon mixture onto chicken and top with lemon zest.

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