This is a great meal to make for company. Pair with garlic mashed potatoes and green beans and a Syrah.
Ingredients
1 small can diced tomatoes
4 boneless skinless chicken breasts
Salt and pepper, to taste
1/4 cup flour
2 Tbs. olive oil
2 cloves garlic, minced
1 flat anchovy fillet, mashed to a paste
1/2 cup dry white wine
3/4 cup chicken broth
2 Tbs. unsalted butter
1 Tbs. fresh basil, chopped (or 1 tsp. dried)
1 Tbs. fresh cilantro, chopped (or 1 tsp. dried)
Instructions
- Drain all juice out of tomato can, reserving tomatoes.
- Rinse chicken, pat dry, and sprinkle with salt and pepper. Dredge in flour.
- Heat oil in heavy skillet over medium-high heat until warmed. Cook chicken, turning once, until cooked through, about 3-4 minutes each side. Transfer chicken to a plate and keep warm.
- Add garlic and anchovy paste to skillet and cook over medium heat, stirring, for about 30 seconds. Add wine, bringing to a boil, then add tomatoes and broth. Simmer uncovered, stirring occasionally, until mixture becomes a thicker sauce, about 8-10 minutes. Whisk in butter and any juices on the chicken plate.
- Add chicken to pan, add basil and cilantro, and simmer for 1 minute.
