Marines attending a culinary immersion course at the Culinary Institute of America must display competency in everything from soups and stocks to menu planning. This impressive one-pan recipe for chicken breasts comes together in just 30 minutes and serves 4.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 1/2 teaspoons minced garlic
1/2 cup white wine
1 1/2 cups diced tomatoes, drained
1 cup chicken stock
1/4 cup sliced black olives
1 anchovy fillet, mashed to a paste
1/4 cup butter, softened
2 teaspoons thinly sliced fresh basil
Directions
Preheat oven to 200 degrees.
Salt and pepper the chicken breasts.
Place flour in a wide, shallow bowl and dredge the chicken in it to lightly coat. Shake off excess.
In a large skillet over medium-high, heat the oil. Add the chicken breasts and saute until golden brown on the bottom, about 5 minutes. Turn the breasts and saute another 5 minutes, or until browned and cooked through.
Transfer chicken to an oven-safe plate and place in the oven to keep warm.
Pour off most excess fat from the skillet, then return the pan to the heat. Add the garlic and saute briefly until aromatic. Add the wine to deglaze, stirring well to release all of the drippings.
Add the diced tomatoes, chicken stock, olives and anchovy. Bring the mixture to a simmer and cook for a few minutes to allow the flavors to develop. Finish the sauce by swirling in the butter.
Return the chicken breasts, along with any juices from the plate, to the skillet. Toss to coat the chicken with the sauce.
Serve the chicken with the sauce. Garnish with basil.
