4 servings (serving size: 1 chicken breast half and 1 1/4 cups sauce)
2 teaspoons olive oil
1/4 cup minced shallots (about 3)
1 1/2 teaspoons dried thyme
1/2 teaspoon anchovy paste
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 cups diced red potato (about 8 ounces)
1 cup (1-inch) cut green beans (about 4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon sugar
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
4 garlic cloves, minced
10 oil-cured or black olives, pitted and halved
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, thyme, and anchovy paste; sauté 2 minutes. Sprinkle chicken with pepper, and dredge in flour. Add chicken to pan, and sauté 2 minutes on each side. Add the potato and next 6 ingredients (potato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in olives; cover and simmer 15 minutes or until potato is tender.
I have rated & reviewed this dish previously, but new system obviously erased old reviews. Too bad, as this is really a great dish that should get a little more attention.
With such simple ingredients, be sure to use the best you can find; if you serve to company, be sure to plate it to show off it's beauty as well as it's great taste!
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