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
Description
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.
Gourmet Magazine
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