Chicken breasts with olive gremolata

  • 4 servings

Difficulty: Easy

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  1. Heat half of olive oil in a non-stick skillet. Brown chicken breasts for about 4 minutes on each side and set aside. Deglaze skillet with red wine vinegar.
  2. Heat rest of oil in the same skillet and sweat onions for a few minutes. Add garlic and cook for 1 minute.
  3. Add tomatoes, thyme, paprika, marinated pepper, olives, and capers and stir gently with a wooden spoon. Add salt and pepper, then add chicken breasts and coat well with sauce.
  4. Cover and let simmer over low heat for about 15 minutes.
  5. Meanwhile, make gremolata in a small bowl.
  6. Serve chicken breasts topped with sauce and a dollop of gremolata.