Featuring Sable & Rosenfeld Gin Lemon Tipsy Olives.

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 Gin Lemon Tipsy Olives (sliced)
• 2 Tbsp capers (optional)
• 2 Tbsp fresh parsley (chopped)

Preparation

1. Season the chicken breasts with salt and pepper, then dredge lightly in flour, shaking off the excess.
2. Heat the 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.
3. Deglaze the skillet with the white wine, scraping up any browned bits. Stir in the chicken broth and lemon juice and bring to a simmer.
4. Add the sliced 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.
5. Garnish with fresh parsley and serve hot, spooning the sauce and olives over the chicken.