Chicken Provencale

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

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.
3. Add 1 tablespoon unsalted butter; melt.
4. Add chicken and saute, 6 to 7 minutes, turning once.
5. Remove chicken to a plate; keep warm.
6. Deglaze: Add vinegar and garlic to skillet, scraping up browned bits until reduced to 1 tablespoon, 1 to 2 minutes.
7. Add wine and rosemary and cook, stirring frequently, 3 to 4 minutes, until slightly thickened and reduced by half.
8. Finish: Whisk in mustard and cook 1 minute.
9. Add scallions, olives, capers, remaining salt, and tomatoes, stirring to combine.
10. Pour over chicken.

flour, salt, ground pepper, chicken breast halves, olive oil, unsalted butter, white balsamic vinegar, garlic, white wine, fresh rosemary, grainy mustard, scallions, olive, capers, tomatoes

Taken from www.food.com/recipe/chicken-proven-ale-281849 (may not work)