Chicken Breasts Provençal

Ingredients

• 1 fillet anchovy mashed
• 1 tablespoon basil shredded finely
• 0.5 cup wine dry white
• 0.3 cup flour all-purpose
• 1 teaspoon garlic minced
• 0.8 cup chicken broth reduced-sodium
• 10  oil-cured olives black pitted thinly sliced lengthwise
• 1 pound plum tomatoes ripe
• 24 ounce chicken breast boneless skinless for another use
• 2 tablespoons butter unsalted softened
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• whisk
• pot
• slotted spoon

Directions

1. Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds.
2. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
3. Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
4. 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.
5. Transfer to a platter and keep warm, covered.
6. Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds.
7. 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.
8. Whisk in butter and any juices from platter.
9. Add chicken and simmer until just heated through, about 1 minute.
10. Serve sprinkled with basil.