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- 1 chicken breast supreme, skin removed
- Sea salt and freshly ground black pepper
- Olive oil
- 3 slices smoked pancetta
- 8 medium-sized spears asparagus, woody ends trimmed off
- 8 cherry tomatoes, halved
- 5 kalamata olives, stones left in
- Handful basil leaves
- Small knob unsalted butter
- Splash white wine
Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.