Skillet Chicken with California Grapes and Olives

0 In a bowl, combine the chicken, 1 tablespoon olive oil, salt and pepper. Toss to coat, cover and refrigerate 30 minutes to 1 hour.
1 Preheat a large skillet over medium heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the chicken and cook, undisturbed, until golden brown, around 5 minutes. Flip and cook the other side until golden brown and the thickest part of the chicken breast registers 160F, around 4 more minutes. Transfer the chicken to a platter, tent with foil and let the residual heat bring the chicken to 165F.
2 Return the pan to a medium heat. Add the garlic and cook, stirring, for 15 seconds. Add the white wine and use a spatula to lift any brown bits on the bottom of the pan. Bring the wine to a simmer and cook, stirring occasionally, until it has reduced in volume by half. Add the grapes from California, olives, capers, lemon zest and cold butter and cook, stirring vigorously with a spatula, until the butter has melted and fully emulsified with the wine. Add the red pepper flakes and parsley and stir to incorporate.
3 Spoon the sauce over top of the seared chicken and serve with a side of mashed potatoes and blanched asparagus.