1/3 Photos of Chicken Sauté With White Wine and Tomatoes
Caroline Cooks's Note:
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)
My Private Note
Units: US | Metric
- 4 boneless skinless chicken breasts
- salt & freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/4 cup onion, chopped
- 3/4 cup dry white wine
- 4 medium tomatoes, peeled, seeded, and chopped coarse
- 1 small garlic clove, chopped and mashed
- 2 tablespoons parsley, chopped
- 12 pitted black olives (sliced, if you prefer)
- 1Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
- 2In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
- 3Add onion and let it cook slowly until it is golden.
- 4Add 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.
- 5DO NOT OVER-COOK at this point—tomatoes should be firm.
- 6Just before serving, add a dozen pitted black olives.
- 7Serve topped with sauce or with rice.
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Nutritional Facts for Chicken Sauté With White Wine and Tomatoes
Serving Size: 1 (324 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 324.6
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 3.8 g
- Cholesterol 76.0 mg
- Sodium 202.2 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 2.1 g
- Sugars 4.1 g
- Protein 28.7 g