Chicken Breasts with Provençal Vierge Sauce

Method11 steps · about 35 min

1. 1

   Step 1: Preheat the oven to 350°F (175°C).

2. 2

   Step 2: Drizzle 1 tbsp of olive oil into a non-stick pan over medium high heat

   Uses 1 tbsp olive oil, for chicken

3. 3

   Step 3: Place the chicken breasts (4) in the pan to sear for about 10 minutes, flipping over halfway. Leave until the chicken breasts have a nice, golden brown color on each side.

   Sear chicken, turning halfway · 10 minUses 4 chicken breasts · Hot olive-oil-coated pan

4. 4

   Step 4: Transfer the seared chicken breasts to an oven-safe dish.

   Uses Seared chicken breasts

5. 5

   Step 5: Bake on the middle rack for about 15 minutes, until fully cooked. Check the thickest centre with a meat thermometer; it must reach 165°F (74°C). The time depends on breast size and thickness.

   Bake Chicken · 15 minUses Seared chicken transferred to oven-safe dish

6. 6

   Step 6: Check that each chicken breast has reached 165°F (74°C) in its thickest centre; return any undercooked piece to the oven until it reaches that endpoint.

   Uses Baked chicken breasts

7. 7

   Step 7: Remove chicken from the oven and allow to rest on the counter while you finish assembling your dish

   Uses Temperature-checked fully cooked chicken

8. 8

   Step 8: Mix the finely chopped shallot (1), green onions (2), chives (1/4 cup) and basil (1/2 cup) with the quartered cherry tomatoes (1 1/2 cups), halved pitted olives, capers or prepared caper berries, roasted pine nuts (3 tablespoons) and the separate 3/4 cup extra virgin olive oil.

   Uses 1 shallot, finely chopped · 2 green onions, finely chopped · 1/4 cup chives, finely chopped · 1 1/2 cups cherry tomatoes, quartered · 1/3 cup pitted Niçois or Kalamata black olives, halved lengthwise · 2 tbsp capers or caper berries · 1/2 cup basil, finely chopped · 3 tablespoons roasted pine nuts

9. 9

   Step 9: Zest the lemon (1) into the sauce, then squeeze in its juice through a strainer to keep seeds out.

   Uses Mixed Vierge sauce · 1 lemon

10. 10

    Step 10: Mix the finished Vierge sauce and spoon it over the rested, fully cooked chicken breasts to serve.

    Uses Finished lemon Vierge sauce · Rested cooked chicken breasts

11. 11

    Step 11: Optional make-ahead sauce: prepare the Vierge sauce a couple of hours ahead and keep it covered in the refrigerator until serving; the shallot flavour softens as it rests in the olive oil.

    Uses Finished Vierge sauce, only if preparing it ahead