Chicken Saut With White Wine And Tomatoes
Poulet sauté à la paysanne provençale; from a 1940s cookbook,portrait of a beloved french cook, bringing us the ultimate bonne femme,clementine — and her mouthwatering recipes. (with a few changes)
Steps
Wipe chicken dry , season them with salt and pepper , and dip lightly in flour.
In a broad saut or large heavy pan brown chicken on all sides in hot olive oil.
Add onion and let it cook slowly until it is golden.
Add white wine , scraping up meat bits to incorporate , cover and cook until this is reduced by about half.
About 20 minutes.
Add tomatoes , garlic , and parsley , cook about 5 minutes to heat thoroughly.
Do not over-cook at this pointtomatoes should be firm.
Just before serving , add a dozen pitted black olives.
Serve topped with sauce or with rice.
Ingredients
boneless skinless chicken breasts, salt & freshly ground black pepper, olive oil, unsalted butter, onion, dry white wine, tomatoes, garlic clove, parsley, pitted black olives