Chicken Breasts Provençal

Chicken Breasts Provençal
Photo by John Kernick


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

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


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