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:
- 35mins
- Serves:
- Units:
3
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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.
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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)"
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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 ZWT3Reply
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