Chicken Sauté 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)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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)

Directions

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.