Pan roasted Chicken with three Os Salad
- Yield 4 servings
- Prep 10 minutes
- Cook 30 minutes
- 1 large Double Chicken Breast (or 2 singles) boneless & skinless
- 1 tablespoon Butter
- Olive Oil
- 2 medium Oranges
- 1 small Red Onion
- 4 ounces California Black Olives
- 1 fluid ounce White Balsamic Vinegar
- 2 cloves Garlic, peeled and left whole
- 1 teaspoon Dijon Mustard
- 2 tablespoons Fresh Parsley, chopped
Pan Roasted Chicken Breast with Orange, Onion and Olive Salad
For the chicken
I whole (double) chicken breast, boneless and skinless
1 tbsp butter
1/2 fl oz olive oil
2 cloves garlic, peeled and left whole
Salt & pepper
Melt the butter with the olive oil on medium high heat in a pan large enough to take the whole chicken breast.
Cook the garlic cloves until light golden brown, remove and discard.
Season the chicken breast with s&p, place in the hot pan.
Cook on one side until golden brown and easily released from the pan. (About 10 minutes.)
Turn the breast over and cook on the other side until an internal temperature of 165°F. (About 10-15 minutes more depending on thickness)
Remove from pan, rest for 5 minutes lightly covered with foil and then slice to serve.
For the 3O salad
2 medium oranges
I red onion
4 oz black olives, pitted
2 fl oz olive oil
1 fl oz white balsamic vinegar
1 tsp Dijon mustard
Fresh parsley, chopped fine
Salt & pepper
Peel and slice the oranges into thin rounds.
Peel and slice the onions very thinly. Rinse under cold, running water and then pat dry. This reduces the oniony taste.
Cut the olives in half.
In a small bowl, mix together the olive oil, white balsamic vinegar and Dijon mustard, whisk until thickened.
Layer the oranges and onions in a serving bowl, top with the olives and then pour over the dressing. Season with s&p and sprinkle with parsley, serve with the chicken.