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
Preheat oven to 200 F. Season the chicken breasts to taste with the salt and pepper. Place the flour in a wide, shallow bowl and dredge chicken through it to lightly coat. Shake off any excess.
In a large skillet over medium-high, heat the oil. Add chicken breasts and saute until golden brown on bottoms, about 5 minutes. Turn chicken and saute another 5 minutes, or until browned and cooked through. Transfer chicken to an oven-safe plate and place in preheated oven to keep warm.
Pour off most excess fat from skillet, then return pan to heat. Add the garlic and saute briefly until aromatic. Add the wine to deglaze, stirring well to release drippings.
Add the tomatoes, chicken stock, olives and anchovy. Bring mixture to a simmer and cook for a few minutes. Finish sauce by swirling in the butter.
Return chicken breasts, along with any juices from plate, to skillet. Toss to coat chicken with sauce. Serve chicken with sauce. Garnish with the basil.
Makes 4 servings.