Name: Chicken Breasts Provençal
Cook time: 30 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 1 pound ripe plum tomatoes; 4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil; 1 teaspoon minced garlic; 1 flat anchovy fillet, mashed to a paste; 1/2 cup dry white wine; 3/4 cup chicken stock or reduced-sodium chicken broth; 10 pitted brine-cured black olives, thinly sliced lengthwise; 2 tablespoons unsalted butter, softened; 1 tablespoon finely shredded basil

Image may contain Food Meal Dish and Home Decor

Chicken Breasts ProvençalJohn Kernick

Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York.

For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it's golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.