6 Chicken Breasts
Salt and Pepper, to taste
Flour, as needed
4 oz. Chablis, or any red wine
C.H.E.F.’s Garlic Oil, as needed
12 Nicoise olives, pitted and sliced
1 Bottle C.H.E.F.’s Candied Tomato Tarragon Compote
1. Season chicken breast with salt and pepper, dredge lightly with flour, shaking off any excess.
2. Heat C.H.E.F.’s garlic oil in a sauté pan, sauté chicken skin-side down until golden brown. Turn over and finish until just cooked through.
3. Remove from pan.
4. Pour off excess fat from pan and deglaze the pan with the wine, stirring well to release all of the drippings.
5. Return chicken breast to pan and add C.H.E.F.’s Candied Tomato Tarragon Compote, toss and heat until hot.