Chicken Provencal

316 Calories per serving
Total time 25 minutes
Makes 4 main-dish servings

¼ cup all-purpose flour salt and pepper4skinless, boneless chicken-breast halves (without tenderloin) (5oz. Each)1 Tbsp. Olive oil1 Tbsp. Unsalted butter¼ cup white balsamic vinegar2 garlic cloves, crushed1 cup dry white wine or chicken broth2 tsp. Fresh rosemary, minces2 Tbsp. Grainy mustard2 green onions, minced½ cup pitted kalamata olives1 tsp. Capers, drained2 plum tomatoes, seeded and diced

Step 1: In pie plate, combine flour, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Dredge chicken in mixture, lightly coating both sides.

Step 2: In large nonstick skillet, heat oil. Add butter; melt. Add chicken and cook 6 to 7 minutes, turning once. Remove chicken to plate; keep warm.

Step 3: Add vinegar and garlic to skillet, scarping up browned bits and cooking 1 to 2 minutes, or until slightly thickened and reduced by half, stirring frequently.

Step 4: Whisk in mustard and cook 1 minute. Add green onions, olives, capers, ½ teaspoon salt, and tomatoes, stirring to combine. Pour sauce over chicken.