Olive Tap Extra Virgin Olive Oil
Olive Tap Grapeseed Oil
1 lemon, juiced and with seeds removed
2 Red Bell peppers
Olive Tap Garlic Olive Oil
Pitted olives, green or black
1 oz. capers
Pasta and lemon juice (optional)
Dust the chicken with flour and sauté in the Extra Virgin Olive Oil and Grapeseed Oil. Just before it’s done, drizzle on the lemon juice. Season the chicken to taste with the salt and pepper and cook a few minutes more. Once the chicken is cooked, remove and reserve drippings in the pan.
Meanwhile, slice the peppers into strips and sauté in another pan in Extra Virgin Olive Oil and Garlic Olive Oil. Add the olives and capers, a pinch of the oregano, and a little salt. Reduce heat to a simmer, cover, and let cook, but do not let the peppers soften. Serve the peppers, olives, and capers on top of the chicken.
If you’re using pasta as a side dish, first cook it per package directions. Put a little more Extra Virgin Olive Oil and lemon juice into the chicken drippings and toss the cooked pasta in the pan for a few seconds.
Recipe adapted from Cucina Italia magazine