John William Tuohy lives in Washington DC

Chicken Breasts Provençal

This really is very tasty.

First, put on a black beret and speak with a cheesy French accent the entire time you are making this, serving this and eating this. That’s the most important part of the recipe, wearing the beret and the accent.

1 pound ripe plum tomatoes (I used cherry tomatoes)
4 boneless chicken breasts, tenders reserved for another use (I used skin on, bone in breasts. Bone in tastes better)
1/4 cup all-purpose flour to coat the chicken (I used gluten free)
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 flat anchovy fillet, mashed to a paste (I didn’t use this, my wife wouldn’t eat it of I did)
1/2 cup white wine
3/4 cup chicken stock or chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise (I used green olives)
2 tablespoons butter, softened
1 tablespoon finely shredded basil


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, shaking off excess.
Cook the chicken breasts in a heavy skillet over medium-high heat. Transfer to a platter and keep warm, covered.
Add garlic 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.

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