I was recently sent 3 cookbooks to review from Chef’s Press, Inc. You can read my first review/recipe over here. The 2nd book in the series is called “Great Food!, Four Seasons of the Best Classes, Recipes, Equipment, Techniques, and Tips”, from Great News! Cooking School located out in Pacific Beach, a seaside community of San Diego, CA
As the title says, this book’s recipes are broken down into the four seasons. The recipe that I chose is Chicken Provencal which is from the Summer section of the book.
Not only does this book have lots of great pictures of the recipes, but the contributors of the book share little tidbits about their recipes.
The book also includes sections on A Well Stocked Pantry, Basic Cooking Terms and Other Useful Terms and Tips. There is also a handy Measurement Equivalents Chart.
The recipes are fairly simple with ingredients that most people have on hand. I can definitely see myself making many more recipes from this book. Now on to the recipe!
As the title says, this book’s recipes are broken down into the four seasons. The recipe that I chose is Chicken Provencal which is from the Summer section of the book.
Not only does this book have lots of great pictures of the recipes, but the contributors of the book share little tidbits about their recipes.
The book also includes sections on A Well Stocked Pantry, Basic Cooking Terms and Other Useful Terms and Tips. There is also a handy Measurement Equivalents Chart.
The recipes are fairly simple with ingredients that most people have on hand. I can definitely see myself making many more recipes from this book. Now on to the recipe!
Ingredients
- 4 large chicken breasts (about 1 inch thick)
- ¼ cup all purpose flour
- 2 tbsp. extra virgin olive oil
- 4 cloves of garlic, minced
- 2 tbsp. capers, rinsed and drained
- ½ cup dry white wine
- ½ cup pitted Kalamata olives, cut in half
- 1 lb. ripe plum tomatoes, peeled, seeded and diced (I used canned)
- 1 cup chicken broth
- 2 tbsp. unsalted butter
- 1 tbsp. basil, shredded finely
- Salt and pepper, to taste
Instructions
- Season chicken with salt and pepper and dredge in flour, shaking off excess.
- To a large nonstick skillet, over medium high heat add the oil and cook chicken about 2-3 minutes per side until golden brown and mostly cooked through. Remove chicken to a plate.
- To the skillet add in the garlic and capers and stir until fragrant about 30 seconds. Add the wine and bring to a boil, scraping up any brown bits. Lower the heat and stir in the tomatoes, broth and olives; simmer uncovered, stirring occasionally until the mixture has thickened into a sauce, about 8 to 10 minutes.
- Return chicken to the skillet adding any juices from plate and turn to coat with the sauce. Cover and simmer 6 to 8 minutes or until chicken is fully cooked. Remove chicken to serving plates and whisk in the butter and basil. Pour sauce over the chicken. Enjoy!
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