Makes 4 servings
- 1 pound ripe plum tomatoes
- 4 (6- to 8-ounce) skinless boneless chicken breasts
- 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 broth
- 10 pitted brine-cured black olives, thinly sliced lengthwise
- 2 tablespoons unsalted butter, softened
- 1 tablespoon finely shredded basil
Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, and then dredge in flour, shaking off excess.
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. Transfer to a platter and keep warm, covered.
Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. 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. Whisk in butter and any juices from platter.
Add chicken and simmer until just heated through, about 1 minute. Garnish with basil