Pan Seared Airline Breast

Ingredients

• 2 tablespoons butter 
• 4  chicken breast (ribs removed and wing intact)
• 2 tablespoons garlic roughly chopped
• 0.5 teaspoon sea salt 
• 1 cup leek julienned trimmed
• 1.5 tablespoons olive oil 
• 1 cup olives spanish jarred pitted
• 0.5 teaspoon paprika 
• 1 teaspoon pepper black
• 1 teaspoon salt 
• 1 pinch thyme leaves chopped
• 0.5 cup wine 
• 1 cup onion yellow julienned

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 350 degrees F.
2. Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat.
3. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side.
4. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.
5. To the pan you used to sear the chicken, add in the onions and leeks.
6. Saute for 4 to 5 minutes or until lightly caramelized.
7. Add garlic and olives and olive juice.
8. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.
9. When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture.
10. Pour over chicken and serve immediately.