- Place chicken between pieces of waxed paper or plastic wrap and pound evenly with large flat knife or meat mallet, until 2 cm thick. Sprinkle with salt and pepper.
- Heat a large frying pan over a medium high heat until hot.
- Melt butter and sear chicken quickly, until browned.
- Sprinkle with rosemary and add lemon juice and olives. Cook for 2 to 3 minutes more, or until chicken is well cooked.
- Serve with 3 handfuls of recommended vegetables or salad per serve.