Chicken Breasts Provencal: 2000s Recipes + Menus : gourmet.com

Name: Chicken Breasts Provencal: 2000s Recipes + Menus : gourmet.com
Ingredients: 1 lb ripe plum tomatoes; 4 (6- to 8-oz) skinless boneless chicken breasts, tenders reserved for another use; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil; 1 teaspoon minced garlic; 1 flat anchovy fillet, mashed to a paste; 1/2 cup dry white wine; 3/4 cup chicken stock ( make recipe or use store-bought) or reduced-sodium chicken broth; 10 pitted brine-cured black olives, thinly sliced lengthwise; 2 tablespoons unsalted butter, softened; 1 tablespoon finely shredded basil

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For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once.

Keywords

poultry
french
culinary institute of america

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Ingredients

1 lb ripe plum tomatoes
4 (6- to 8-oz) skinless boneless chicken breasts, tenders reserved for another use
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 flat anchovy fillet, mashed to a paste
1/2 cup dry white wine
3/4 cup chicken stock ( make recipe or use store-bought) or reduced-sodium chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon finely shredded basil