Sautéed Chicken Breasts with Tomatoes, Olives, and White Wine
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Sautéed chicken breasts with tomatoes, olives, and white wine.
Ingredients
- Tomatoes - 17.6 oz
- Wheat Flour - ¼ glasses
- Skin-On Chicken Breasts - 4 pieces
- Garlic - 3 cloves
- Dry White Wine - 4 fl oz
- Vegetable Oil - 2 spoons
- Chicken Broth - 1 glass
- Pitted olives - 10 pieces
- Butter - 2 spoons
- Fresh basil leaves - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Remove the skin from the tomatoes and cut off the stems. (It is preferable to use large plum tomatoes.) Blanch in boiling water for 10 seconds, then drain and immediately transfer to a bowl of ice water. Once cooled, chop finely.
Step 2
Coat the chicken breast halves (skinless and boneless) in a mixture of salt, pepper, and flour.
Step 3
In a heavy skillet, heat the oil over medium heat and sauté the chicken breasts until they develop a light golden crust (about 6-8 minutes). Transfer the breasts to a plate and cover with foil.
Step 4
Add the finely chopped garlic to the same skillet and sauté for 30 seconds. Pour in the wine and bring to a boil, stirring. Add the tomatoes, broth, and sliced olives, and simmer, stirring occasionally, until the sauce thickens (about 8-10 minutes).
Step 5
Add butter to the sauce, and as soon as it melts, submerge the chicken breasts in the same sauce. To allow the chicken to absorb the sauce slightly, simmer for another 1-2 minutes.
Step 6
Serve the sauté hot, garnished with chopped basil leaves.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.