Chicken Breasts Provençal

Ingredients

• 1 pound ripe plum tomatoes
• 2 tablespoons vegetable oil
• ¾ cup chicken stock or reduced-sodium chicken broth
• 1 tablespoon basil
• 2 tablespoons unsalted butter
• 10 pitted brine-cured black olives
• ½ cup dry white wine
• + 4 more ingredients
• • 1 flat anchovy fillet
  • 1 teaspoon minced garlic
  • ¼ cup all-purpose flour
  • 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved

Core 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, sh...

View full recipe at Epicurious