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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 boneless chicken breasts, skinless |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
3 teaspoons olive oil |
3 garlic cloves, minced |
1 onion, small, finely chopped |
1/2 teaspoon anchovy paste (optional) |
1/2 cup chicken broth, low sodium |
1/4 cup dry white wine |
14 1/2 ounces canned tomatoes, drained and chopped |
1/4 cup fresh basil, chopped |
2 tablespoons black olives, chopped |
Directions:
1. Season chicken breasts on both sides with salt and pepper. In a large heavy skillet, heat 1/2 the oil over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium. Add remaining oil to skillet. Add garlic, onion and anchovy paste, if using. Cook, stirring, for 1 minute. Add chicken broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 4 to 6 minutes.
3. Return chicken and juices to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir basil and olives into sauce. Season with salt and pepper and spoon over chicken.
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