Chicken Provençal

 

4 chicken breasts

2 tablespoons (30ml) olive oil

2 tablespoons (30g) butter

1 teaspoon dried thyme

salt & pepper

1. cut breasts in half horizontally. Sprinkle with salt, pepper and thyme

2. heat olive oil and butter in a saucepan. Cook on high heat for 3-4 minutes per side. Remove from pan and set aside

Sauce

3 garlic cloves, thinly sliced

4 anchovy fillets, chopped

1/2 cup (120ml) white wine

1 cup (240ml) chicken stock

1 cup (240ml) tomato puree

20 black olives, sliced

fresh parsley leaves, roughly chopped

2 tablespoons (30g) butter

salt & pepper

1. on same pan as you cooked the chicken, gently fry garlic and anchovy. Deglaze with wine. Allow wine to reduce 

2. pour chicken stock, tomato puree and olives. Season with salt and pepper, and cook for 5 minutes. Add parsley and butter, and mix well

3. return chicken pieces with juices to saucepan and warm through