- 4
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
Preparation
Step 1
Peel, seed, and finely chop tomatoes.
Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total.
Transfer to a platter and keep warm, covered.
Add garlic and anchovy paste 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.