Chicken Sauté With White Wine and Tomatoes

Total Time
Prep 10 mins
Cook 25 mins

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)

Ingredients Nutrition


  1. Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
  2. In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
  3. Add onion and let it cook slowly until it is golden.
  4. 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.
  5. DO NOT OVER-COOK at this point—tomatoes should be firm.
  6. Just before serving, add a dozen pitted black olives.
  7. Serve topped with sauce or with rice.
Most Helpful

What a wonderful flavor loaded recipe. I used Chicken tenders instead of whole breasts. Unfortuneately I thought I had some sliced olives but when I went to get them the cupboard was bare, I will make this recipe again using whole breasts and have olives on hand. This is a keeper

Bergy August 31, 2009

This is similar to a family favorite we have loved for long time. It's a great "go to" when you want something quick and delicious for dinner. I skipped dipping the chicken in flour and left out the olives. In place of parsley I used thyme and tarragon and added extra garlic. I used a Semilon Chardonnay for the wine. I cut the chicken ino smaller pieces and served this over fettuccini. Reviewed for ZWT3

momaphet June 11, 2007

This recipe was made for the ZWTIII French Cooking Challenge and was done without wine. For the wine I used chicken broth. The chicken was moist and delicious. Served this over No Zee French Rice Pilaf which complimented the dish nicely. Definately a winning recipe.

PaulaG June 10, 2007