Kycklingbröst Provençal

Ingredients for Chicken Breasts Provençal

• 450g ripe plum tomatoes

• 4 (6- to 230g ) skinless boneless chicken breasts, tenders reserved for another use

• 60ml plain flour

• 2 matskedar vegetabilisk olja

• 1 teaspoon minced garlic

• 1 flat anchovy fillet, mashed to a paste

• 120ml dry white wine

• 180ml chicken stock or reduced-sodium chicken broth

• 10 pitted brine-cured black olives, thinly sliced lengthwise

• 2 tablespoons unsalted 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 teaspoons 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.

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