4 Chicken breasts, Large, skin removed
1 tablespoon Butter
1 tablespoon Olive oil
1/2 cup Bread flour
1 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon Dried thyme
60 milliliters Amarula Liquer
250 milliliters Chicken stock
60 milliliters Lemon juice
1/2 cup Green olives, Pitted and sliced
30 milliliters Brandy
1. Butterfly the chicken breasts by running a knife along the side lengthwise. Do not cut through the meat entirely. The beast should be thinner yet remain in one piece. Place a breast into a plastic bag and lightly pound with meat mallet or rolling pin until even thickness is achieved throughout. Once done, the breast should look like a chicken schnitzel. Do the same with the remaining breasts, one at a time. Season the breasts with lemon juice, salt and pepper and set aside.
2. In a clean plate, add the flour, paprika, garlic powder and dried thyme and mix well. Add the butter and olive oil to a frying pan and heat to medium-high temperature. The butter will start to bubble. Cover each chicken breast with seasoned flour and sake off any excess flour. Lay one or two breasts at a time in the pan and cook until just done on one side, about 3 minutes, depending on their size. Turn and cook the other side until done. Remove the cooked breasts and set aside. Cook the remaining breast in the same manner.
3. Once all chicken breasts are cooked, deglaze the pan with chicken stock. Scrape off all the bits that are stuck to the bottom, and increase the heat to high. Allow the stock to reduce for 5 minutes. Add the brandy, Amarula liquer and olives and reduce once more until the sauce starts to thicken. If the sauce remains thin, make a beurre manie by kneading about 1 teaspoon of butter and flour together into a little ball. Add this to the sauce and stir until the sauce thickens. Cook for 5 minutes until the flour is cooked out. Season with salt and pepper and add fresh parsley if you wish. Pour over the warm chicken breasts and serve with rice or pasta, or simply fresh, crusty bread.