Pan Cooked Chicken with Asparagus, Pancetta and Olives

Ingredients

• 8 medium spears asparagus ends trimmed
• 1 Handful basil leaves 
• 1 knob butter unsalted
• 8  cherry tomatoes halved
• 1  chicken breast supreme skinless
• 5  kalamata olives 
• 1 serving olive oil 
• 3 slices pancetta smoked
• 1 serving sea salt and pepper black freshly ground
• 1 serving splash white wine 

Equipment

• frying pan

Directions

1. 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.
2. Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides.
3. 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.