Almond Olive Piccata


  • 1/4 cup olive oil
  • 4 (5-6) ounces chicken breasts, pounded thin
  • 1/2 cup pine nuts
  • 1 cup California Black Ripe Olives
  • 1/4 cup lemon juice
  • 2 tablespoons sage, chopped
  • Salt and pepper to taste


  1. Heat oil in a large sauté pan over medium-high heat.
  2. Season chicken breasts with salt and pepper and place in pan.
  3. Cook for 2-4 minutes on each side until browned and cooked through. Transfer to serving plate.
  4. Add pine nuts to pan and cook for 1 minute until lightly toasted.
  5. Remove from heat and stir in California Ripe Olives, lemon juice and sage. Pour sauce over chicken and serve immediately.