Fresh and flavorful, this is the perfect weeknight dinner. From the kitchen counter to the table in 20 minutes, this dish allows you time to dream Provençal dreams! Have your butcher pound out the chicken breasts for you to save time.
- 4 tbs olive oil
- 4 boneless, skinless chicken breast halves, pounded thin
- ¼ cup flour
- Salt & fresh pepper to taste
- Crushed hot red pepper, to taste
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and sliced
- 1 red pepper, seeded and sliced
- 1 yellow pepper, seeded and sliced
- 6 ripe plum tomatoes, chopped (use italian canned if necessary)
- 1 cup pitted black niçoise style olives
- ½ cup dry white wine
- 3 tbs chopped parsley
- A handful of chopped fresh basil leaves
- Season flour w/ plenty of salt & pepper. Dredge chicken in flour, patting off excess flour.
- Heat 2 tbs oil over medium high heat in a skillet. Sauté the chicken on both sides for approximately 1½ minutes per side. Remove breasts from pan and tent w/ foil. Drain excess oil fro pan.
- Add 2 additional tbs oil to pan and sauté onions, garlic, crushed hot peppers (if using), yellow and red peppers on medium heat for 5 minutes, until onions and peppers are softened. Increase heat to medium high heat and add tomatoes, olives and white wine to skillet and cook for 5 -10 minutes, until wine is nearly evaporated. Add parsley, basil, salt, pepper and any juices, which have accumulated under the chicken to the pan, and cook sauce for 5 minutes longer.
- Add chicken to the skillet with the sauce and turn the filets over in the sauce two or three times to reheat and blend flavors. Transfer the chicken to a warm serving platter and pour the sauce over. Garnish with additional fresh basil, finely sliced.