Sautéed Chicken with Green Olives and Cilantro

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Jean-Georges developed this dish after a vacation in Morocco, and its flavor is certainly evocative of North Africa. This sauce can be used with sautéed boneless, skinless chicken breasts. But try it this way if you can—the sauce combines beautifully with the crisp skin of the chicken.

Simmered Carrots with Cumin and Orange sets this dish off nicely.