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Ingredients

• 4   boneless, skinless chicken breast halves, (1-1 1/4 pounds)
• 1/4 cup  all-purpose flour
• 1/2 teaspoon  salt, or to taste
•   Freshly ground pepper, to taste
• 1 tablespoon  extra-virgin olive oil, or canola oil
• 1   small onion, finely chopped
• 3 cloves  garlic, minced
• 1/2 teaspoon  anchovy paste, (optional)
• 1/2 cup  reduced-sodium chicken broth
• 1/4 cup  dry white wine
• 1 14-1/2-ounce can  diced tomatoes
• 1/4 cup  chopped fresh basil
• 2 tablespoons  chopped black olives

Description

Here Is One Simple Technique That Guarantees Juicy Results Every Time. First, Pound The Chicken: Making It Thinner Ensures Quick And Even Cooking. Next, Dredge The Chicken Lightly In Seasoned Flour, Which Helps It Turn Deep Golden Brown When Sauteed. Afte

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