-
1
Place each chicken breast between two large pieces of plastic wrap.
-
2
Using the flat side of a meat mallet or heavy skillet, pound each breast until it is uniformly about one-fourth-inch thick.
-
3
Season each piece with one-fourth teaspoon salt and a pinch of pepper.
-
4
Place each breast on top of a large piece of plastic wrap or wax paper.
-
5
In a large skillet, heat the butter and 1 tablespoons of the olive oil over medium-high heat until hot.
-
6
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.
-
7
Remove the chicken to a plate.
-
8
Set aside in a warm place.
-
9
Drain the excess fat from the pan and add the remaining tablespoons of oil over medium heat.
-
10
Add the pancetta and saute until browned, about 2 minutes.
-
11
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.
-
12
Add the wine, stirring to scrape up the browned bits at the bottom of the pan.
-
13
Stir in the chicken broth, the Espelette pepper, thyme and tomatoes.
-
14
Allow the sauce to come to a simmer and cook for 5 minutes so that the flavors develop.
-
15
Stir in the olives.
-
16
Add the chicken back to the pan, spooning the sauce over it.
-
17
Cook for 1 minute, then remove the chicken to a plate.
-
18
Spoon the sauce evenly over each piece, and serve immediately.
