Name: Chicken Breasts Provençal
Cook time: 30 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 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 chicken stock or reduced-sodium chicken broth; 10 pitted brine-cured black olives, thinly sliced lengthwise; 2 tablespoons unsalted butter, softened; 1 tablespoon finely shredded basil

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Chicken Breasts ProvençalJohn Kernick

Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York.

For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it's golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken.

Recipe notes

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