Ingredients
CHICKEN
1 tablespoon herbes de Provence
2¼ teaspoons kosher salt
1 teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons extra-virgin olive oil
SAUCE
3 tablespoons extra-virgin olive oil
4 garlic cloves, sliced thin
3 anchovy fillets
1 pound cherry tomatoes
½ cup dry white wine
1 tablespoon chopped fresh oregano, divided
¾ teaspoon kosher salt
¼ teaspoon red pepper flakes
2 tablespoons unsalted butter, cut into 2 pieces and chilled
Instructions
Combine herbes de Provence, salt, and pepper in small bowl. Pat chicken dry with paper towels and sprinkle evenly with herb mixture.
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chicken in skillet and cook, flipping every 3 minutes, until chicken is well
browned and registers 160 degrees, 10 to 12 minutes. Transfer chicken to cutting board, tent with aluminum foil, and let rest for about 10 minutes.
Meanwhile, heat oil, garlic, and anchovies in now-empty skillet over mediun1 heat until garlic is just beginning to brown, 1 to 2 minutes, breaking up anchovies with wooden spoon. Add tomatoes, wine, 1½ teaspoons oregano, salt, and pepper flakes and bring to simmer. Cover and cook, stirring occasionally, until most of tomatoes have burst, about 5 minutes.
Uncover skillet and cook, breaking up tomatoes with back of wooden spoon, until juices are thickened and saucy, about minutes. Off heat, stir in butter until evenly incorporated. Top chicken with sauce and sprinkle with remaining 1½ teaspoons oregano. Serve.
Description
A lovely dish that comes together very quickly.
Servings
4
Notes
I enjoyed this dish. Sumner liked it but not as much as I did. I would make it again. This is a great hint if you, like me, don't have herbes de Provence.
DIV Herbes de Provence
Combine 1 teaspoon of dried marjoram, 1 teaspoon of dried thyme, ½ teaspoon of dried basil, ½ teaspoon of crumbled dried rosemary, ½ teaspoon of dried sage, and 1/a teaspoon of ground fennel. (Use
in place of the herbes de Provence called for in the recipe.
Source
Cook's County
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