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Chicken Breasts Provençal
Nb persons: 4
Yield:
Preparation time: 30 min
Total time: 40 min
Source: epicourious
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 | chicken stock or reduced-sodium chicken broth |
10 pitted brine-cured black olives, thinly sliced lengthwise | |
2 tablespoons | unsalted butter, softened |
1 tablespoon | finely shredded basil |
PreparationCore 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.
Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
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.
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.
Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.
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