- Chez
Chicken Breasts Provençal
• 1 14.5 ounce can, fire-roasted, dice tomatoes
• 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 small onion, coarsely chopped
• 1/2 cup dry white wine
• 3/4 cup chicken stock or reduced-sodium chicken broth
• 1 small can, brine-cured black olives, chopped
• 2 tablespoons unsalted butter, softened
• 1 tablespoon finely shredded basil
Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
Add garlic and onion to skillet and cook over medium heat, stirring, about 3 minutes. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from chicken platter.
Add chicken and simmer until just heated through, about 4 minutes. Serve sprinkled with basil.
Herbes de Provence New Potatoes
• 1 lb new potatoes, scrubbed clean
• 1 tbsp olive oil
• 2 tbsp Herbes de Provence
• ¼ tsp coarse sea salt
• ¼ tsp flakes sea salt
• 3 tbsp fresh lemon juice
• Fresh ground pepper
Place potatoes in stockpot & cover with salted water. Bring to boil over high heat.
Cook 8-10 minutes until potatoes are just tender. Drain and set aside.
In large skillet , heat oil over medium heat. Add herbs de Provence.
Cook, stirring constantly, 10-15 seconds.
Add drained potatoes, coarse salt, and lemon juice; toss to coat.
Cook 2-3 minutes & remove from heat. Sprinkle with pepper and flaked sea salt.
