Chicken escalope marinated in lemon, rosemary and olive oil from Aix-en-Provence – matured olives PDO
Ingredients
For
4
personnes
- 4 chicken cutlets
- 4 tablespoons of olive oil from Aix-en-Provence – ripened olives PDO
- The juice of one lemon
- Salt
- Pepper
- A few sprigs of rosemary
- 4 tablespoons of tomato sauce
Tip
Serve the chicken with the sauce and some oven-roasted vegetables.
Instructions
- Place the cutlets in an airtight container.
- Drizzle with olive oil and lemon juice. Season with salt and pepper and add the sprigs of rosemary. Cover and leave to marinate for 1 hour in the fridge, turning them over after 30 minutes.
- Drain off the marinade, setting it aside, and cook the chicken cutlets in a very hot frying pan for about 6 to 7 minutes on each side.
- Reduce the marinade in a saucepan over a low heat for a few minutes. Add the tomato sauce, leave on the heat for two minutes, then serve.
Tip
Serve the chicken with the sauce and some oven-roasted vegetables.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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