INGREDIENTS

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• ½ cup all-purpose flour (for dredging)
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• ½ cup white wine
• ½ cup chicken broth
  
• ¼ cup lemon juice (freshly squeezed)
• ½ cup Sable & Rosenfeld Gin Lemon Tipsy Olives (sliced)
• 2 Tbsp capers (optional)
• 2 Tbsp fresh parsley (chopped)

PREPARATION

Season the chicken breasts with salt and pepper, then dredge lightly in flour, shaking off the excess.
Heat olive oil and butter in a large skillet over medium heat. Cook the chicken until golden brown on both sides (about 3-4 minutes per side). Remove and set aside.
Deglaze the skillet with white wine, scraping up any browned bits. Stir in chicken broth and lemon juice. Bring to a simmer.
Add sliced green olives (and capers, if using) to the sauce. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 5 minutes until the chicken is cooked through and the sauce thickens slightly.
Garnish with fresh parsley and serve hot, spooning the sauce and olives over the chicken.

SERVING SUGGESTION: Serve over pasta, rice, or mashed potatoes for a delicious, Mediterranean-inspired main course. 

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