© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: djplam
Servings: 3 or 4
This dish was one of my Paternal Grandfathers favorites. Because boneless breasts were not available in his day, he of course had to have bone-in chicken. I choose to use boneless because it is quicker and easier. My Aunt who did a lot of cooking for him in his later years (he was a great chef when he was younger) said that she removed the raisins and pignoli nuts from the dish, that would have made it truly Sicilian. My Grandfather, if he noticed, said nothing and enjoyed it as it was served.
1 pound ripe tomatoes — plum tomatoes are the best variety
4 skinless, boneless chicken breasts
¼ cup all purpose flour
3 tablespoons extra virgin olive oil
1 teaspoon minced garlic
4 flat anchovy fillets, mashed into a paste
½ cup white wine
¾ cup chicken stock
12 oil cured black olives, pitted and sliced thinly, lengthwise
2 tablespoon butter, softened
1 tablespoon basil, shredded
Core, seed and chop the tomatoes finely — Peeling or removing skins is not necessary. Set aside.
Pat chicken breasts dry, sprinkle with salt and pepper and dredge in flour. Heat olive oil in a large skillet and brown chicken breasts on both sides turning once. Chicken should be just cooked through about 10 minutes. Remove to a platter and keep warm.
In the same skillet, add garlic and mashed anchovy and cook over medium heat, stirring constantly, until fragrant, about 1 minute. Add wine and bring to a boil, scraping up all the brown bits from the bottom of the pan, left from the browning of the chicken.
Stir in the tomatoes, olives and stock and cook, uncovered, stirring occasionally, until the mixture has thickened into a sauce, about 10 to 12 minutes. Whisk in the butter and any juices form the dish containing the cooked chicken that is being held in reserve.
When the butter is completely whisked into the sauce, return the chicken to the pan and cook until the chicken is heated through, about 2 more minutes.