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Pan-Seared Chicken Breasts with Olives and Feta

From

August/September 2009

Pan-Seared Chicken Breasts with Olives and Feta

Few types of meat cook as quickly as boneless, skinless chicken breasts, and pan searing is easily the fastest method by which to cook them. With our Pan-Seared Chicken Breasts with Olives and Feta recipe, we wanted to find the perfect method for cooking the chicken and a quick Greek pan sauce to match. Cooking the chicken skin-side down for the entire cooking time ensured well-rendered and beautifully bronzed skin. As soon as the broth hit the pan, we scraped up the browned bits—called fond—with a wooden spoon. The fond added valuable flavor to the sauce. Purchasing a whole piece of feta and crumbling it just before serving lent our pan-seared chicken the best flavor. Precrumbled feta can be dry and bland. We waited to stir in the parsley until the very end. If the parsley cooks for too long, it loses its fresh flavor and vibrant color.

Serves 4

We recommend using shrink-wrapped or brine-packed feta rather than precrumbled. You will need 2 ounces.

Ingredients

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