Name: Chicken Sauté With White Wine and Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
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)

3

Recipe by Caroline Cooks

3

People talking

Join In Now Join the conversation!

Chicken Sauté With White Wine and Tomatoes created by Bergy

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:: 35mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

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

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Caroline Cooks

Contributor

@Caroline Cooks

Contributor

"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)"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Bergy

9/3/2009

Reply
review by Bergy

8/31/2009

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

Reply
photo by Bergy

8/31/2009

Reply
review by momaphet

6/11/2007

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

Reply
review by PaulaG

6/10/2007

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 recipe #157876 which complimented the dish nicely. Definately a winning recipe.

Reply