Skillet Chicken with California Grapes and Olives | PrimalGourmet

Ingredients

• 2 boneless and skinless chicken breasts (sliced in half lengthwise and pounded 1/8”-thin)
• 3 tablespoons extra virgin olive oil (divided)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• 3 cloves garlic (finely chopped)
• 1 cup dry white wine (substitute chicken broth or vegetable broth for alcohol-free)
• 1 cup red Grapes from California
• ½ cup Castelvetrano olives (pitted and sliced in half)
• 1 tablespoon capers packed in brine (drained)
• 2 teaspoons lemon zest
• ¼ cup cold butter (cut into small pieces)
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon finely chopped fresh parsley