Pan Seared Chicken Breast with Olives

This is a Guy Fieri recipe I couldn't resist trying.  His method and unusual combination of flavors really intrigued me.  The one big road block was getting olives of any kind on the homegirlz' plates.  I rationalized, who cares, their plates can be served without olives; more for me, yay!

Seriously, you will not be disappointed, give this a try.

4 chicken breasts, bone-in, skin on

12 teaspoon paprika

1/2 teaspoon granulated garlic

1 teaspoon salt

1 teaspoon freshly cracked black pepper

1 1/2 tablespoons olive oil

1 cup julienned Vidalia or yellow onion

1 cup trimmed julienned leeks

2 tablespoons roughly chopped garlic

1 cup jarred pitted Spanish olives, stuffed with pimento plus 1 tablespoon olive juice

1/2 cup white wine

Pinch freshly chopped thyme leaves

2 tablespoons butter

Preheat oven to 350 degrees F.

Rinse and pat dry the chicken. Preheat a cast iron skillet over medium heat.

Combine paprika, granulated garlic, salt and pepper, in a small bowl.

Rub seasoning mix all over the chicken.

When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side.

Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.

Using the skillet used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized.

Add garlic and olives and olive juice and saute for 2 more minutes.

Deglaze the skillet with the white wine. Reduce wine by half.

Finish the sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.

When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.