Pan-fried chicken breasts with tomato and olive sauce

Ingredients:

Chicken

• 4 boneless, skinless chicken breast halves (250g each)
• 0.5 cups olive oil, plus extra for frying
• 2 tbsp finely chopped parsley
• 2 tablespoons chopped shallots (about 1 small onion)
• 1 clove of garlic, finely chopped

Sauce

• 1 cup cherry tomatoes, halved
• 2 tsp finely chopped basil, optional
• 1 small clove of garlic, finely chopped
• 0.5 cups pitted olives, coarsely chopped
• 1.5 tsp chopped shallots (about 0.5 of a small onion)
• 1/4 cup sherry vinegar
• 0.5 cup chicken broth
• 1 tbsp mustard

Leaf lettuce

• 1 cup arugula leaves
• 1 cup torn frisee lettuce leaves
• 1 cup radicchio (about 1/4 head), thinly sliced
• 1.5 tsp balsamic vinegar
• 2 tbsp. l. olive oil
• 0.5 cup finely grated Pecorino Romano cheese
• Basil, parsley or chives for topping

Preparation:

1. ChickenUsing a meat mallet, pound the chicken breast halves, wrapped in plastic wrap, to a thickness of 6 mm. Place the chicken in a zip-lock bag or baking dish (23 cm x 33 cm). Add the olive oil, parsley, shallots, and garlic; season the chicken with salt and pepper and toss everything in the bag or baking dish to thoroughly coat the chicken with the marinade.
2. Let the meat marinate at room temperature for 30 minutes. Using tongs, remove the chicken from the marinade, allowing the oil to drain. Discard the marinade.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat until the surface ripples. Add the chicken breasts, 2 at a time, leaving plenty of space between them (don't overcrowd the pan, or you won't get a good crust). Cook until lightly golden on 1 side, 3-4 minutes.
4. Flip and cook for another 3-4 minutes, until the chicken is cooked through. Transfer the chicken to a serving platter and cover with foil to keep warm. Cook the remaining two breasts, adding an additional 1 tablespoon of olive oil if needed. Set the pan aside for making the sauce.
5. SauceIn a small bowl, combine tomatoes, basil (if using), and garlic; season with salt and pepper and toss to combine.
   Add the olives and shallots to the skillet and cook over medium heat until softened, about 3 minutes.
   
   Pour in the vinegar and cook, scraping up any browned bits from the pan. Stir in chicken broth Place the chicken and any juices on a plate and let simmer. Cook until the liquid is reduced by half. Stir in the mustard, add the seasoned tomatoes, and cook, stirring, until steamed through, about 1 minute; season with salt and pepper as needed.
6. Pour the sauce over the chicken on the platter, sprinkle with chopped herbs (if using) and serve immediately with lettuce on the side.
   
   Leaf lettucePlace the arugula, frisee, and radicchio in a salad bowl and toss to combine. Drizzle the greens with vinegar and toss; drizzle with olive oil and toss again. Add the cheese, season with salt and pepper, and toss again.