Sautéed Chicken Breasts with Tomatoes, Olives, and White Wine
Main Dishes • French
Description
Sautéed chicken breasts with tomatoes, olives, and white wine.
Ingredients
- Tomatoes 20 oz
- Wheat Flour ¼ glasses
- Skin-On Chicken Breasts 4 pieces
- Garlic 3 cloves
- Dry White Wine 5 fl oz
- Vegetable Oil 2 spoons
- Chicken Broth 1 glass
- Pitted olives 10 pieces
- Butter 2 spoons
- Fresh basil leaves 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the skin from the tomatoes and cut off the stems. (It is preferable to use large plum tomatoes.) Blanch in boiling water for 10 seconds, then drain and immediately transfer to a bowl of ice water. Once cooled, chop finely.
Step 2
Coat the chicken breast halves (skinless and boneless) in a mixture of salt, pepper, and flour.
Step 3
In a heavy skillet, heat the oil over medium heat and sauté the chicken breasts until they develop a light golden crust (about 6-8 minutes). Transfer the breasts to a plate and cover with foil.
Step 4
Add the finely chopped garlic to the same skillet and sauté for 30 seconds. Pour in the wine and bring to a boil, stirring. Add the tomatoes, broth, and sliced olives, and simmer, stirring occasionally, until the sauce thickens (about 8-10 minutes).
Step 5
Add butter to the sauce, and as soon as it melts, submerge the chicken breasts in the same sauce. To allow the chicken to absorb the sauce slightly, simmer for another 1-2 minutes.
Step 6
Serve the sauté hot, garnished with chopped basil leaves.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!