Chicken Breasts Provençal with Roasted Garlic & Red Pepper Broccoli

I don’t eat chicken of course, but these are all flavors I love and I knew it would be a big hit! It smelled great as it was cooking and I was right, Michael loved it!

I love the technique of blanching tomatoes and peeling them. I learned this a while back in a cooking class at the The Natural Gourmet Institute and thought it was so cool that the 10-30 seconds the tomatoes spend in the water makes it so easy to peel them.

The Broccoli was great too! I steam broccoli most of the time, but Michael really enjoyed the crunch of the roasted Broccoli. It was insanely easy to cut up the broccoli and put in the oven. Such a great idea!

chicken and brocChicken Breasts Provençal

 Adapted from The Culinary Institute of America, Hyde Park, New York

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 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.

Roasted Garlic & Red Pepper Broccoli

Makes 4 – 6 servings

  • 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.

3 Comments (+add yours?)

  1. Barbara
    Jun 01, 2009 @ 12:01:02

    will definitely try the broccoli..sounds great


  2. Trackback: Seared Chicken with Apricot Sauce & Mediterranean Roasted Broccoli and Tomatoes « Marisa’s Kitchen
  3. Trackback: Sweet Roasted Broccoli « Marisa's Healthy Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: