A Good Fat is Easy to Find.

Fat means flavor. True. Butter makes things better. Often true. All fats are good. FALSE. All fats are bad. FALSE! The truth is that just like carbs, all fats are not the same. As a cook, fats are great because they make foods taste rich and luxurious. (Just try a piece of dry toast next to one with a good schmear of butter or drizzle of olive oil and there's no debating.)

Here's a recipe with a wide range of appeal. Loaded with monounsaturated fats from California Ripe Olives, olive oil and pine nuts, Almond Olive Piccata has it all. Fat, flavor and finesse in just one dish.

 

 

Almond Olive Piccata

• 1/4 cup Olive oil
• 4 (5-6 ounce) Chicken breasts, pounded thin
• Salt and pepper to taste
• 1/2 cup Pine nuts
• 1 cup Sliced California Ripe Olives
• 1/4 cup Lemon juice
• 2 Tablespoons Chopped sage

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