This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　1/4 cup Niçoise olives (about 2 ounces)

　　4 small skinless boneless chicken breast halves (about 1 1/2 pounds total)

　　2 tablespoons olive oil

　　1/2 stick (1/4 cup) unsalted butter

　　1/4 cup dry white wine

　　1 tablespoon fresh lemon juice

　　2 tablespoons minced fresh flat-leafed parsley leaves

　　

Step 1

In a large sieve rinse olives and drain well. Pit olives and cut into slivers. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick. Pat chicken dry and season with salt and pepper.

　　

Step 2

In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, 1 piece at a time, until golden and just cooked through, about 30 seconds on each side. Transfer chicken as sautéed with tongs to a platter and keep warm, loosely covered with foil.

　　

Step 3

Pour off any fat in skillet. Add wine and deglaze skillet over moderately high heat, scraping up brown bits. Stir in lemon juice and remaining 2 tablespoons butter and heat sauce, swirling skillet, until butter is just incorporated. Remove skillet from heat and stir in olives, parsley, and salt and pepper to taste.

　　

Step 4

Spoon sauce over chicken.