125 ml butter 1/2 cup
125 ml pitted ripe olives, chopped 1/2 cup
50 ml green olives, chopped 1/4 cup
50 ml red bell peppers, chopped 1/4 cup
30 ml fresh parsley, chopped 2 tbsp
1 clove garlic, minced
30 ml butter 2 tbsp
4 boneless, skinless chicken breasts
salt & pepper to taste
In a large bowl; place 1/2 cup (125 ml) butter. Add olives, red pepper, parsley and garlic. Mix well and set aside.
In a large skillet; melt 2 tablespoon (30 ml) butter. Add chicken breasts, season with salt and pepper. Cook 5 minutes each side or until chicken is no longer pink. Remove from heat.
Top each chicken piece with 1/4 cup (50 ml) olive mixture. Cover with lid. Let skillet sit for 3 minutes or until butter in olive mixture is melted.
Serves 4