10/12/12 - Chicken Provençal

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Makes 4 servings

1 25-ounce can diced 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 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

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.