Ingredients
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4 boneless skinless chicken breasts
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salt & freshly ground black pepper
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3 tablespoons olive oil
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1 tablespoon unsalted butter
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1/4 cup onion, chopped
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3/4 cup dry white wine
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4 medium tomatoes, peeled, seeded, and chopped coarse
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2 tablespoons parsley, chopped
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12 pitted black olives (sliced, if you prefer)
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1 small garlic clove, chopped and mashed
Instructions
- Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
- In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
- Add onion and let it cook slowly until it is golden.
- Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
- DO NOT OVER-COOK at this point—tomatoes should be firm.
- Just before serving, add a dozen pitted black olives.
- Serve topped with sauce or with rice.