Ingredients
-
4
-
-
3
-
1
-
1/4
-
3/4
-
4
-
1
-
2
-
12
-
-
-
-
-
Directions
Chicken Saut With White Wine and Tomatoes, Poulet Saut la Paysanne Provenale; from a 1940s cookbook, Portrait of a Beloved French Cook, bringing us the ultimate bonne femme, Clementine and her mouthwatering recipes (with a few changes), What a wonderful flavor loaded recipe used Chicken tenders instead of whole breasts Unfortuneately I thought I had some sliced olives but when I went to get them the cupboard was bare, I will make this recipe again using whole breasts and have olives on hand This is a keeper
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Steps
|
1
Done
|
Wipe Chicken Dry, Season Them With Salt and Pepper, and Dip Lightly in Flour. |
|
2
Done
|
in a Broad Saut or Large Heavy Pan Brown Chicken on All Sides in Hot Olive Oil. |
|
3
Done
|
Add Onion and Let It Cook Slowly Until It Is Golden. |
|
4
Done
|
Add White Wine, Scraping Up Meat Bits to Incorporate, Cover and Cook Until This Is Reduced by About Half; About 20 Minutes. Add Tomatoes, Garlic, and Parsley, Cook About 5 Minutes to Heat Thoroughly. |
|
5
Done
|
Do not Over-Cook at This Pointtomatoes Should Be Firm. |
|
6
Done
|
Just Before Serving, Add a Dozen Pitted Black Olives. |
|
7
Done
|
Serve Topped With Sauce or With Rice. |
