Chicken Breasts Provençal
A classic French Provençal dish featuring tender chicken breasts in a flavorful sauce made with tomatoes, olives, white wine, and herbs. The anchovy adds a subtle depth while the basil brings freshness to this Mediterranean-inspired meal.
Ingredients
- •1 pound ripe plum tomatoes
- •4 piece skinless boneless chicken breasts
- •¼ cup all-purpose flour
- •2 tablespoons vegetable oil
- •1 teaspoon minced garlic
- •1 fillet flat anchovy fillet
- •½ cup dry white wine
- •¾ cup chicken stock
- •10 piece pitted brine-cured black olives
- •2 tablespoons unsalted butter
- •1 tablespoon finely shredded basil
Cooking Instructions
- 1.
Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
5 min
- 2.
Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
3 min
- 3.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
8 min
- 4.
Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
10 min
- 5.
Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.
1 min
