Friday Four – Provencal Chicken with Tomatoes and Olives – 051024

by | May 9, 2024 | Entrees, Brunch and Lunch, Friday Four, uncategorized, Wine

No. 1 : Quick Recipe

Provencal Chicken with Tomatoes and Olives

  • 3 Large Boneless Skinless Chicken Breasts, Halved Horizontally
  • 2 TBs Extra Virgin Olive Oil
  • 1 TB Unsalted Butter
  • Sea Salt and Freshly Ground Pepper
  • 3 Large Shallots, chopped
  • 4 Large Cloves Garlic, grated
  • 1 (15 OZ) Can Fire Roasted Diced Tomatoes
  • ½ Cup Dry Rosé
  • 1 TB Extra Virgin Olive Oil
  • 1 TB Unsalted Butter
  • 1 TB Chopped Sage, Rosemary or Thyme, or any combo
  • 6 Anchovy Filets, Finely Chopped
  • ½ Cup Kalamata Olives, Coarsely Chopped
  • Sea Salt and Freshly Ground Pepper

Step One

Season the Chicken breasts with salt and pepper. Heat the butter and olive oil in a large heavy skillet over high heat. Add the chicken and cook about 2 minutes per side or until lightly browned. Turn the heat off, remove the chicken to a plate and set aside.

Step Two

With the heat on low, add the shallots, sauté for 2 – 3 minutes, add the garlic, sauté for a minute or until fragrant. Add the tomatoes and wine – bring to a simmer. Cook until tender, about 5 minutes. 

Step Three

Return the chicken breasts to the skillet. Cover and reduce the heat to medium for about 10 minutes or until the chicken is cooked through, (165F). Cover to keep warm, while you prepare the sauce.

Step Four

In a skillet, over medium-high heat, melt the butter and the olive oil together. Add the anchovies, and stir until they dissolve. Add the herbs and olives and cook for about 2 minutes. Season to taste with black pepper.

Step Five

Place the chicken breasts on a platter. Spoon the sauce on top and serve. 

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No. 2 : Kitchen SCOOP

I make this chicken year round, and in the summer I use chopped fresh ripe juicy tomatoes that have lots of flavor! I use fire-roasted tomatoes other times of the year, they tend to have more tomato forward flavor than others. I like the Muir Glen brand of fire roasted tomatoes.

No. 3 : Clever Idea

Serve this yummy chicken over brown rice or farro that has the same herbs that you have used in the preparation of the chicken stirred into the grains.

No. 4 : CHEERS

Les Puechs Rosé
Chateau  La Vivonne
Cotes de Provence
About $15

Celebrate Mother’s Day or ANY day with this delicious and easy-drinking light pink rosé. Made from grapes typically used in the Provence region of France, Mouvedre, Grenache, and Cinsault, its a “shoe-in” to accompany light meats like chicken, veggies and salads. You’ll enjoy flavors of strawberries and a light minerality when you drink this wine.

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Friday Four -Provencal Chicken with Tomatoes and Olives – 051024

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