Chicken with Olives en Papillote

• 2 whole chicken breasts, skin removed
• 30g butter
• 2 tablespoons Always Fresh Spanish Salmon Stuffed Olives, sliced 
• 1/2 teaspoon thyme leaves
• salt
• pepper
• 1 tablespoon lemon juice
• 1 tablespoon  Always Fresh Capers, drained
• 1 tablespoon green peppercorns
• 15g butter, extra
• 2 egg yolks
• 60ml (1/4 cup) cream
• 2 tablespoons sour cream
• 1 teaspoon French mustard

Lay 2 large pieces of alfoil on the kitchen bench. Top each one with a square of baking paper. Place a piece of chicken on each square, melt butter and drizzle over chicken. Top with sliced olives and thyme and sprinkle with salt, pepper and lemon juice then carefully fold in the opposite sides to create a good seal.

Bake in a preheated oven at 170°C for 15 minutes or until chicken is tender (cooking time will depend on thickness of chicken breasts).

While chicken is cooking, drain capers and peppercorns and rinse under warm water. Heat extra butter in small pan, add capers and peppercorns and cook 1 minute.

Remove cooked chicken breasts from paper, arrange on serving platter, keep warm. Reduce remaining pan juices to 1 tablespoon by simmering over gentle heat for 1 to 2 minutes. Add pan juices to peppercorn mixture along with combined egg yolks, cream, sour cream and mustard. Stir over low heat until sauce thickens; do not boil; add salt and pepper. Spoon sauce over chicken.