Chicken with Olives (Poulet a la Provencale)

Serves 4

Ingredients
4 skinless boneless chicken breasts
1/4 tsp cayenne pepper
5 tbsp EVOO
1 clove garlic, finely chopped
6 ripe plum tomatoes, quartered
handful of pitted black olives
small handful of fresh basil leaves
salt

1. If it's still attached, remove the long finger muscle on the back of each breast.
2. Place each breast between two sheets of plastic wrap and either pound with a mallet or roll with a pin until 1/2 inch thick.
3. Season the chicken breasts with salt and the cayenne pepper.
4. Heat 3 tbsp of olive oil in a large frying pan over medium-high heat.
5. Add the chicken and cook for 4-5 minutes until golden and cooked through, turning at least once.
6. Transfer the chicken to a holding plate and keep warm.
7. Wipe out the frying pan, and add the rest of the olive oil.
8. Fry the garlic for a minute or so, until golden.
9. Stir in the olives and cook for another minute.
10. Stir in the tomatoes, shred the basil leaves, and then stir them in.
11. Spoon the olive/tomato mixture over the chicken, and serve immediately.

Chicken Breasts with Grapes (Supremes de Volaille Veronique)

Serves 4

Ingredients
4 boneless chicken breasts (well trimmed)
2 tbsp butter
1 large shallot, chopped
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 cup seedless green grapes
fresh parsley for garnish
salt and pepper

1. Season the chicken breasts with salt and pepper.
2. In a frying pan over medium-high heat, melt half the butter and cook the chicken breasts until golden and cooked through.
3. Transfer the chicken breasts to a holding plate, and keep warm.
4. Add the rest of the butter to the frying pan and saute the shallots until they just start to soften.
5. Add the wine, bring to a boil, and reduce by half.
6. Add the broth and keep on boiling until reduced by half again.
7. Add the cream to the sauce, and bring back to a boil.
8. Add the grapes and cook gently for 5 minutes.
9. Slice the chicken breasts and serve with the sauce, garnished with parsley.

Tarragon Chicken Breasts (Supremes de Poulet a l' Estragon)

Serves 4

Ingredients
4 skinless boneless chicken breasts
1/2 cup dry white wine
1 cup chicken broth
1 tbsp dried tarragon (you can sub in chopped fresh basil or parsley)
1 garlic clove, finely chopped
3/4 cup heavy cream
1 tbsp fresh chopped tarragon
fresh tarragon sprigs for garnish
salt and pepper

1. Season the chicken breasts lightly with salt and pepper and put them in a saucepan just large enough to hold them in a single layer.
2. Pour the white wine and broth over them (add more broth to cover the breasts, if necessary), then add the dried tarragon and the garlic.
3. Over medium heat, bring to a simmer and cook 8-10 minutes (juices should run clear when chicken is pierced by a knife).
4. Use a slotted spoon to transfer the chicken to a plate, and cover to keep warm.
5. Strain the cooking liquid into a saucepan, skim off the fat, then boil to reduce by two-thirds.
6. Add the cream to the saucepan, and boil to reduce by half.
7. Stir in the fresh tarragon and adjust the salt and pepper to taste.
8. Slice the chicken breasts, spoon over a little of the sauce, and garnish with tarragon