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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
4 boneless chicken breasts, with skin on |
75 g pitted black olives, reserve a few and chop the remainder |
1 chicken stock cube, made up to |
300 ml with boiling water |
1 lemon, sliced into 6 |
15 ml fresh oregano, finely chopped |
15 ml fresh parsley, finely chopped |
15 ml clear honey |
25 g butter, cut into small cubes |
salt & freshly ground black pepper |
Directions:
1. Heat the oil in a large frying pan and brown the chicken breasts on both sides.
2. Add the chopped olives to the pan with the stock, lemon slices and oregano, bring to the boil then reduce the heat, cover and simmer for 15-20 minutes.
3. Remove the lid.
4. Sprinkle over the parsley add the whole olives and allow the liquid to reduce by half.
5. Stir in the honey and gradually add the butter, then season to taste.
6. Serve with pasta and a green salad.
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