Chicken Breasts Provençal
Serves 4
Ingredients:
 - 4 whole chicken breasts, boned, skinned, and pounded thin
- to taste sea salt and freshly ground black pepper
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 12 sundried tomatoes packed in oil, drained and coarsely chopped
- 1 clove of garlic, peeled and thinly sliced
- 2 Tbsp. Italian parsley, minced
- 6 basil leaves, stemmed and cut into thin shreds
- ½ cup dry white wine
- ¼ cup Niçoise olives
Instructions:
- Season both sides of chicken breasts with sea salt and pepper.
- Melt butter with olive oil in a large, heavy skillet over medium-high heat.
- Sauté chicken breasts; when they are partially cooked add sundried tomatoes, garlic, parsley, and basil to the pan.
- Continue to cook, stirring often, until chicken is cooked through.
- Remove chicken and arrange breasts on a platter.
- Increase heat to high, pour in wine, and deglaze pan.
- Add Niçoise olives during the last minute of cooking to warm olives.
- Pour sauce over chicken and serve immediately.
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