Provencal Chicken

Prep time: 15 min Cook time: 1 hour Total time: 1 hour 15 min
4 serving
The flavors are bold in this French sauté with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
chicken breast, halves: 4
salt: 1/2 teaspoon
ground pepper: 1/2 teaspoon
olive oil: 1 tablespoon
flour: 1/4 cup
anchovy paste: 1/2 teaspoon
chicken broth: 1/2 cup
dry white wine: 1/4 cup
onion, finely chopped: 1
garlic, minced: 3 cloves
diced tomatoes: 1 can
chopped fresh basil: 1/4 cup
chopped black olives: 2 tablespoons
Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm. Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken.