Sautéed chicken breasts with tomatoes, olives and white wine

4 servings

50 minutes

Sauté of chicken breasts with tomatoes, olives, and white wine is a true embodiment of French culinary sophistication. The dish combines the tenderness of chicken, the juiciness of tomatoes, and the zest of olives enriched with the aroma of white wine. This recipe originates from French culinary traditions where balancing flavors is elevated to an art form. The sauce infused with wine and broth gives richness to the meat while basil adds freshness. A light flour crust on the breasts retains juiciness, creating a tender yet textural contrast. Perfect for both festive dinners and cozy family lunches, it pairs well with baguette or a light salad. The magnificent taste of this sauté awakens true enjoyment and envelops you in the aromas of southern France, inviting you on a journey through the gastronomic traditions of this exquisite cuisine.

Energy value per serving

• Calories: 560.1
• Proteins: 62.3g
• Fats: 25.1g
• Carbohydrates: 16g

Ingredients

• Tomatoes: 500 g
• Wheat flour: 0.3 glass
• Chicken breast: 4 pc
• Garlic: 3 clove
• Dry white wine: 125 ml
• Vegetable oil: 2 tbsp
• Chicken broth: 1 glass
• Pitted olives: 10 pc
• Butter: 2 tbsp
• Basil leaves: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the tomatoes, remove the stems. (Preferably use large plum tomatoes.) Blanch in boiling water for 10 seconds, drain, and immediately transfer to a bowl of ice. Once cooled, chop finely.

   Required ingredients:

   • Tomatoes: 500 g

2. Coat chicken breasts (skinless and boneless halves) in a mixture of salt, pepper, and flour.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Wheat flour: 0.3 glass

3. In a heavy skillet, heat oil over medium heat and fry the chicken breasts until lightly golden (about 6-8 minutes). Place the breasts on a plate and cover with foil.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Chicken breast: 4 pieces

4. Add finely chopped garlic to the same pan and sauté for 30 seconds. Pour in the wine and bring to a boil while stirring. Add tomatoes, broth, sliced olives, and simmer, stirring occasionally, until the sauce thickens (about 8-10 minutes).

   Required ingredients:

   • Garlic: 3 cloves
   • Dry white wine: 125 ml
   • Chicken broth: 1 glass
   • Pitted olives: 10 pieces

5. Add butter to the sauce, and as soon as it melts, submerge the chicken breasts in the same sauce. To let the chicken absorb the sauce slightly, simmer for another 1-2 minutes.

   Required ingredients:

   • Butter: 2 tablespoons

6. Serve the sauté hot, sprinkled with chopped basil leaves.

   Required ingredients:

   • Basil leaves: 1 tablespoon