Chicken Provençale

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 (5 ounce) boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/4 cup balsamic vinegar
• 2 garlic cloves, crushed
• 1 cup dry wine or 1 cup chicken broth
• 2 teaspoons minced fresh rosemary
• 2 tablespoons grainy mustard
• 2 scallions, minced
• 1/2 cup pitted kalamata olive
• 1 teaspoon capers, drained
• 2 plum tomatoes, seeded, diced

Recipe

• 1 coat: dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.
• 2 dredge: in a large nonstick skillet, heat 1 tablespoon olive oil. add 1 tablespoon unsalted butter; melt. add chicken and sauté, 6 to 7 minutes, turning once. remove chicken to a plate; keep warm.
• 3 deglaze: add vinegar and garlic to skillet, scraping up browned bits until reduced to 1 tablespoon, 1 to 2 minutes. add wine and rosemary and cook, stirring frequently, 3 to 4 minutes, until slightly thickened and reduced by half.
• 4 finish: whisk in mustard and cook 1 minute. add scallions, olives, capers, remaining salt, and tomatoes, stirring to combine. pour over chicken.