Provencal Chicken Recipe
- Chicken:
- 4 (5 ounce) boneless, skinless chicken breast halves
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil or canola oil
- Sauce:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon anchovy paste (optional)
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup dry white wine
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped black olives
- 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 1/2 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.
