Chicken Provencale

15 ingredients
10 steps

Ingredients

  • 14 cup all-purpose flour
  • 1 teaspoon salt
  • 14 teaspoon fresh ground pepper
  • 4 (5 ounce) boneless skinless chicken breast halves
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 14 cup white balsamic vinegar
  • 2 garlic cloves, crushed
  • 1 cup dry white wine or 1 cup chicken broth
  • 2 teaspoons minced fresh rosemary
  • 2 tablespoons grainy mustard
  • 2 scallions, minced
  • 12 cup pitted kalamata olive
  • 1 teaspoon capers, drained
  • 2 plum tomatoes, seeded, diced

Directions

  1. 1
    Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.
  2. 2
    Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil.
  3. 3
    Add 1 tablespoon unsalted butter; melt.
  4. 4
    Add chicken and saute, 6 to 7 minutes, turning once.
  5. 5
    Remove chicken to a plate; keep warm.
  6. 6
    Deglaze: Add vinegar and garlic to skillet, scraping up browned bits until reduced to 1 tablespoon, 1 to 2 minutes.
  7. 7
    Add wine and rosemary and cook, stirring frequently, 3 to 4 minutes, until slightly thickened and reduced by half.
  8. 8
    Finish: Whisk in mustard and cook 1 minute.
  9. 9
    Add scallions, olives, capers, remaining salt, and tomatoes, stirring to combine.
  10. 10
    Pour over chicken.

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