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Provencal Chicken




Source of Recipe


Unknown


List of Ingredients




4 boneless, skinless chicken breast halves (1-1¼ lb)
¼ c all-purpose flour
½ tsp salt or to taste
Freshly ground pepper, to taste
1 Tbsp extra-virgin olive or canola oil
1 sm onion, finely chopped
3 cloves garlic, minced
½ tsp anchovy paste (optional)
½ c reduced-sodium chicken broth
¼ c dry white wine
1 (14½ oz) can diced tomatoes
¼ c chopped fresh basil
2 Tbsp chopped black olives

Recipe



Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about ½ inch. Combine flour, salt, and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.

Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine, and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken.