Marisa's Healthy Kitchen

• 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 1/2 tablespoons anchovy paste
• 1/2 cup dry white wine
• 3/4 cup reduced-sodium chicken broth
• 10 pitted brine-cured black olives, thinly sliced lengthwise
• 2 tablespoons unsalted butter, softened
• 1 tablespoon finely shredded basil

1. 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.
2. Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
3. 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. (I have a wonderful warming drawer that is so perfect for this!)
4. 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.
5. Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

• 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
• 3 1/2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• Large pinch of dried crushed red pepper (depending on how much you like spice, this dish is not very spicy, so feel free to use more!)

Preheat oven to 450°F. Toss broccoli with 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.