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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season chicken breasts on both sides with salt and pepper. In a large heavy skillet, heat 1/2 the oil over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil. | 2. Reduce heat to medium. Add remaining oil to skillet. Add garlic, onion and anchovy paste, if using. Cook, stirring, for 1 minute. Add chicken broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 4 to 6 minutes. | 3. Return chicken and juices to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir basil and olives into sauce. Season with salt and pepper and spoon over chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		boneless skinless	3120.7192	0.0	378.2965	167.8294
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	3	teaspoons		119.34	0.0	0.0	13.5
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
onion	1		chopped	64.0	14.944	1.76	0.16
anchovy paste	1/2	teaspoon		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
white wine	1/4	cup		-	-	-	-
tomato	14 1/2	ounces	canned drained chopped	94.5456	20.9644	4.9328	0.8221
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
black olive	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.