Chicken with Olives and Bell Peppers (Piccatine di Pollo, Olive e Peperoni)

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30 minutes 4 Servings Print RecipeEmail Recipe


20ouncechicken breasts, 4 or 5 about 4 ounces each, pounded to 1/4-inch thickness
  salt and pepper
  flour for dredging
1⁄4cupextra-virgin olive oil
1clovegarlic, peeled
2 red bell peppers, seeds and inner white ribbing removed, thinly sliced
1⁄4cupgreen olives, pitted and halved
1tablespooncapers packed in salt, rinsed
1⁄2 lemon, juiced
  fresh parsley leaves, for garnish


In a skillet over medium heat, melt the butter. Season the chicken with salt and pepper, dredge in flour, and shake off the excess. Saute the chicken until golden brown, about 4 minutes. Flip, and cook another 4 or 5 minutes, or until cooked through.

Meanwhile, warm the olive oil in a skillet over medium heat. Add the garlic clove, and saute for 2 minutes. Add the olives, capers and lemon juice. Season with salt and pepper, and cook until the peppers are tender. Serve the chicken on a serving platter with the pepper mixture. Garnish with parsley leaves.

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