(for 4)

Four free range Chicken Breasts
3 Shallots
1 Tablespoon Olive Oil

1 Tablespoon Black Olive Tapenade
3 Tablespoons White Wine
60g Hard Butter, cut in cubes.

In a large pan cook the chicken breasts on a high heat until brown on both sides.
Reduce the heat and put a lid on the pan.
Continue to cook the breasts slowly for about 15 to 20 minutes until cooked through.
Then put these to one side, some place warm, like a low oven.

Chop the shallot finely and cook in the olive oil, in the same pan, for about 10 minutes until soft.
Add the tapenade and the wine to the pan and bring to the boil.
Now turn the heat right down and beat the little cubes of hard butter into the pan until they are dissolved and the sauce has thickened a little and is glossy.
Plate the chicken breasts and pour over the sauce.
You could serve this with rice or boiled potatoes.