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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Marines' Chicken Breast Provencal Recipe

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This recipe for Marines' Chicken Breast Provencal is from FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast
1 tsp salt
1 tsp freshly ground black pepper
2 T all-purpose flour
¼ c vegetable oil
1½ tsp garlic, minced
½ c white wine
1 ½ c tomatoes, diced and drained
1 c chicken stock
¼ c sliced black olives
1 anchovy fillet, mashed to a paste
¼ c butter, softened
2 tsp basil, thinly sliced
Directions:
Directions:
Preheat oven to 200º
Season chicken with salt and pepper
Place the flour in wide, shallow bowl and dredge chicken, shake off any excess
In large skillet over medium-high heat heat oil
Saute chicken to golden brown (about 5 minutes per side, and cooked through)
Transfer chicken to an oven-safe plate and place in oven to keep warm
Pour off most of the excess fat from the skillet, return pan to heat
Add garlic and saute briefly, until aromatic
Add wine to deglaze, stirring well to release all of the drippings.
Add tomatoes, chicken stock, olives and anchovy
Bring the mixture to a simmer and cook for a few minutes to allow flavors to develop
Finish the sauce by swirling in the butter
Return the chicken, along with any juices from the plate to the skillet.
Toss to cost the chicken with the sauce
Serve chicken with sauce, garnished with basil
Number Of Servings:
Number Of Servings:
4

 

 

 

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