Chicken escalope has a wonderfully simple trick up its sleeve. Thin chicken breasts cook quickly, develop a lovely golden coating, and become the perfect canvas for a rich, savory sauce. Add Kalamata olives, green olives, capers, oregano, parsley, and a splash of vegetable broth, and suddenly a basic chicken dinner has a lot more going on.
This is firmly a main course, although nobody will complain if you serve smaller portions with crusty bread, roasted potatoes, rice, couscous, or salad.
What Is Chicken Escalope with Olives?
Chicken escalope refers to a chicken breast that has been sliced or flattened into a thin piece, allowing it to cook quickly. The word escalope comes from French culinary terminology and generally describes a thin slice of meat. Similar preparations appear throughout Europe, with dishes such as Italian “scaloppine” using thin slices of meat cooked quickly in a pan with sauces and other flavorful ingredients.
Pro Tips for the Best Chicken Escalope with Olives
- Thin chicken cooks evenly, which is exactly what you want here. If the breasts are particularly thick, carefully slice them horizontally or flatten them gently before cooking.
- You only need a thin coating of flour on both sides. Shake off any excess before the chicken hits the pan so that loose flour does not burn and make the sauce heavy.
- The chicken should sizzle when it touches the pan. A properly heated pan helps create that golden exterior instead of leaving the chicken pale and steamed.
- Do not drown the chicken in broth. The vegetable broth should help create the sauce, not turn the pan into soup.
Frequently Asked Questions
Can I make this recipe without flour?
The flour helps the chicken brown and also contributes to the body of the sauce, but the dish can still be prepared without it. If you skip the flour, make sure the chicken is thoroughly dried before seasoning and placing it in the hot pan. The final sauce may be thinner, but it will still be flavourful.
Are capers necessary?
Capers add a sharp, salty, and slightly acidic note that works particularly well with the olives. However, you can leave them out if you do not enjoy their flavour. You could also add a small squeeze of lemon at the end for extra brightness.
Can I use chicken stock instead of vegetable broth?
Yes, chicken stock can be used if that is what you have available. It will give the sauce a deeper poultry flavor. Vegetable broth keeps the recipe lighter and allows the olives and herbs to remain prominent. Whichever broth you choose, remember that stock and olives can both contain significant amounts of salt.
How to Store Any Leftovers
Store it in the fridge and use it within 3-4 days. When reheating, use a pan over low to medium heat and add a small splash of broth or water if the sauce has thickened considerably. Avoid repeatedly reheating the entire batch. If possible, warm only the portion you intend to eat so the chicken retains a better texture.
Ingredients
How to Make Chicken Escalope with Olives
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Pour the flour onto a wide plate. Take each chicken breast slice and coat both sides with flour.
Pour the flour onto a wide plate. Take each chicken breast slice and coat both sides with flour.
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Place a frying pan over medium-high heat and add the butter along with olive oil. Add the floured chicken slices and cook both sides until golden.
Place a frying pan over medium-high heat and add the butter along with olive oil. Add the floured chicken slices and cook both sides until golden.
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Pour the vegetable broth into the pan with the chicken. Season with salt, pepper, dried oregano, kalamata olives, green olives, capers, and parsley, and cook until creamy.
Pour the vegetable broth into the pan with the chicken. Season with salt, pepper, dried oregano, kalamata olives, green olives, capers, and parsley, and cook until creamy.
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Transfer the chicken escalopes to a serving plate and spoon the creamy sauce over the top. Enjoy!
Transfer the chicken escalopes to a serving plate and spoon the creamy sauce over the top. Enjoy!
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