Sauteed Chicken Breasts Provencal with Herbs, Tomatoes and Black Olives
This is a very versatile sauce that can be make with any pan-seared protein - pork chops, steaks, or even fish.
2 boneless, skinless, butterflied chicken breasts
1 - 1 1/2 tablespoons pure olive oil
1/4 cup white wine
1/2 cup chicken stock or water
2 tablespoons minced shallots
1 tablespoon minced garlic
1 plum tomato, diced (1/2 cup)
1/4 - 1/3 lightly packed cup of chopped herbs (parsley, basil, thyme, rosemary, marjarom, tarragon)
1/4 cup chopped pitted Nicoise olives or other strong black olive like Calamata
Salt and pepper to taste
Heat the pan, then add the olive oil. Lightly sprinkle the bottom of the pan with salt. Add the chicken breasts, smooth side down, and let sit undisturbed for two minutes, or until the underside is lightly browned. Turn over and lightly brown the other side. Take out while still soft to the touch as it will continue to cook while resting. Do not overcook.
Remove the breasts from the pan and let rest while making the sauce. Pour out any excess oil and deglaze with wine and scrape down all of the brown bits, incorporating it into the sauce. Reduce the sauce until all the liquid has evaporated. Add 1/4 cup of the chicken stock, garlic and onions. Let reduce a second time. Add the remaining chicken stock or water, diced tomatoes, olives and herbs. Simmer for a minute until the tomato has wilted and the sauce has developed. Taste for seasoning. Add additional liquid if necessary. Pour the sauce over chicken and serve.