Chicken Breasts Provençal

• 1 pound ripe plum tomatoes
• 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 flat anchovy fillet, mashed to a paste
• 1/2 cup dry white wine
• 3/4 cup
• or reduced-sodium chicken broth
• 10 pitted brine-cured black olives, thinly sliced lengthwise
• 2 tablespoons unsalted butter, softened
• 1 tablespoon finely shredded basil

1. Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
2. Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
4. Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
5. Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

tomatoes, chicken breasts, allpurpose, vegetable oil, garlic, anchovy fillet, white wine, chicken broth, black olives, unsalted butter, basil

Taken from www.epicurious.com/recipes/food/views/chicken-breasts-provencal-242287 (may not work)