Chicken Tapenade with Bacon

Ingredients

• 1 1/4 pounds boneless-skinless chicken breasts
• 2 slices bacon, (cubed)
• 1/4 cup shallot, sliced
• 1/4 cup white wine
• 2 tablespoons heavy cream
• 2 tablespoons water
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon capers, (not rinsed)
• 5 small green olives (chopped)
• salt and pepper to taste

Instructions

1. 1

   --- Preparation: ---

2. 2

   Let the chicken breasts or cutlets come to room temperature for 30 minutes.

3. 3

   Pound the cutlets until they are more uniform in thickness for even cooking.

4. 4

   Dry the chicken, rub all surfaces with 1 tablespoon of oil, then salt and pepper both sides.

5. 5

   Slice the bacon into 1/4-1/2 inch squares.

6. 6

   --- Bacon: ---

7. 7

   Place a frying pan (not a cast iron skillet or your sauce will turn gray) over medium heat and add the bacon. Stir after two minutes and continue to cook, stirring occasionally, until crisp - about 6 minutes total. Remove the bacon and leave 2 tablespoons of fat in the pan. If your bacon was lean, add olive oil.

8. 8

   --- Chicken: ---

9. 9

   Place the chicken in the pan so it isn't touching and cook for 4 minutes or until the chicken turns white 1/2 way up the thickest part. Flip the chicken and cook for 4 minutes more or until the chicken is firm when pressed with your finger, or the internal temperature is 160 degrees. Remove to a plate and cover loosely with a piece of foil.

10. 10

    --- Sauce: ---

11. 11

    Add the shallots to the pan. Turn the heat down to medium-low and saute the shallots for 1 1/2 minutes. Remove the pan from the heat and add the wine. Turn the heat back to medium and scrape the brown bits from the bottom of the pan. Cook until the about 1 tablespoon of wine is left and then add the cream and water; stir. Add the butter, lemon juice and the accumulated juice from the chicken to the pan and bring to a simmer, reducing slightly until it sauce looks glossy and velvety. Add the capers, bacon, olives and parsley, heating through.

12. 12

    Serve: Place the chicken on individual serving plates and top with the sauce.

13. 13

    Serves 4 at 2 g carbs each.