Start this dish by chopping your onion and garlic. Then take your best covered skillet melt in 3 tbs of olive oil and coconut oil. Add the chopped onion and garlic. Turn the heat to med- high. Once the edges brown lay in your boneless chicken breasts cut into wide strips. Dash in your seasonings, salt (according to your dietary allowances and or on brand of olives you will be using) and pepper flakes. Sizzle both sides of the strips on high heat; add 1/4 cup of chicken stock and cover. Allow this to cook on med. for 5min. Uncover for a moment, turn up the heat to high to let the juices intensify. Then add 1/3 cup heavy cream and as many diced green olives as you like. However, if they are a salty brand go easy; do a taste test. Cover and simmer on low for 8-10 min.
In the meantime, start a pot of water boiling
(with a pinch of salt). This will be to cook a side of brown rice mixed
with buckwheat groats. I like to use the boil in the bag method and
nowadays you can even get this type in the organic section of your food
mart. Once tender, remove and drain.
Take a large serving platter down for the Chicken Picata and arrange. Set the table and call in the guests.