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1. Place each chicken breast between two large pieces of plastic wrap. Using the flat side of a meat mallet or heavy skillet, pound each breast until it is uniformly about one-fourth-inch thick. Season each piece with one-fourth teaspoon salt and a pinch of pepper. Place each breast on top of a large piece of plastic wrap or wax paper.
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2. In a large skillet, heat the butter and 1 tablespoon of the olive oil over medium-high heat until hot. Add the chicken, one piece at a time, and saute until golden-brown, about 2 1/2 minutes on the first side and 30 seconds on the other. Remove the chicken to a plate. Set aside in a warm place.
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3. Drain the excess fat from the pan and add the remaining tablespoon of oil over medium heat. Add the pancetta and saute until browned, about 2 minutes. Add the shallot and saute for 1 minute, until tender, then add the garlic and saute just until aromatic, a few seconds, being careful not to brown. Add the wine, stirring to scrape up the browned bits at the bottom of the pan.
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4. Stir in the chicken broth, the Espelette pepper, thyme and tomatoes. Allow the sauce to come to a
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simmer and cook for
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5 minutes so that the flavors develop. Stir in the olives.
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5. Add the chicken back
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to the pan, spooning the sauce over it. Cook for 1 minute, then remove
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the chicken to a plate. Spoon the sauce evenly over each piece, and serve immediately.
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Each serving: 515 calories; 45 grams protein; 6 grams carbohydrates; 1 gram fiber; 30 grams fat; 8 grams saturated fat; 135 mg. cholesterol; 1,144 mg. sodium.
