Chicken Breasts Provençal

Name: Chicken Breasts Provençal
Ingredients: 1 pound ripe plum tomatoes; 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil; 1 teaspoon minced garlic; 1 flat anchovy fillet, mashed to a paste; 1/2 cup dry white wine; 3/4 cup; or reduced-sodium chicken broth; 10 pitted brine-cured black olives, thinly sliced lengthwise; 2 tablespoons unsalted butter, softened; 1 tablespoon finely shredded basil

12 ingredients

5 steps

Ingredients

1 pound ripe plum tomatoes
4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 flat anchovy fillet, mashed to a paste
1/2 cup dry white wine
3/4 cup
or reduced-sodium chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon finely shredded basil

Directions

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.
2

Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
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.
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.
5

Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.