Ingredients

• 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1 tablespoon extra-virgin olive oil, or canola oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon anchovy paste, (optional)
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1 14-1/2-oun diced tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoon chopped black olives

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Cooking Directions

Step 1

Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.

Step 3

Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken.