Provencal Chicken

Name: Provencal Chicken
Ingredients: 4 boneless chicken breasts, skinless; 14 teaspoon salt; 14 teaspoon black pepper, freshly ground; 3 teaspoons olive oil; 3 garlic cloves, minced; 1 onion, small, finely chopped; 12 teaspoon anchovy paste (optional); 12 cup chicken broth, low sodium; 14 cup dry white wine; 14 12 ounces canned tomatoes, drained and chopped; 14 cup fresh basil, chopped; 2 tablespoons black olives, chopped

12 ingredients

15 steps

Ingredients

4 boneless chicken breasts, skinless
14 teaspoon salt
14 teaspoon black pepper, freshly ground
3 teaspoons olive oil
3 garlic cloves, minced
1 onion, small, finely chopped
12 teaspoon anchovy paste (optional)
12 cup chicken broth, low sodium
14 cup dry white wine
14 12 ounces canned tomatoes, drained and chopped
14 cup fresh basil, chopped
2 tablespoons black olives, chopped

Directions

1

Season chicken breasts on both sides with salt and pepper.
2

In a large heavy skillet, heat 1/2 the oil over medium-high heat.
3

Add chicken and sear until well browned on both sides, about 3 minutes per side.
4

Transfer chicken to a plate and tent with foil.
5

Reduce heat to medium.
6

Add remaining oil to skillet.
7

Add garlic, onion and anchovy paste, if using.
8

Cook, stirring, for 1 minute.
9

Add chicken broth, wine and tomatoes; bring to a simmer.
10

Cook until slightly thickened, 4 to 6 minutes.
11

Return chicken and juices to skillet; reduce heat to low.
12

Simmer until chicken is cooked through, about 4 minutes.
13

Transfer chicken to a warmed platter.
14

Stir basil and olives into sauce.
15

Season with salt and pepper and spoon over chicken.