Sagittarius
Senior Cook
GOURMET MAGAZINE was published between 1941 - 2009 and during my university days, I had subscribed to it and had saved all the editions in storage for my 2 sons.
NOTE: There are 2 recipes here, 1 from Gourmet Magazine and 1 which I have adopted from travelling through Provençe.
Here is the recipe FOR 4 Written By: William Sertl.
1 pound boneless breasts of chicken
1/4 Cup Unbleached Flour
1 Flat Anchovy Fillet
1/2 Cup Dry French White Wine or similar
3/4 Cup Chicken Stock homemade or Chicken Broth
1 Teaspoon Minced Garlic
2 Tblsps. French style butter
10 pitted cured black olives sliced evenly lenghtwise
3 Teaspoons of Evoo - Provençal if possible or Italian
1 Tablespoon Fresh shredded Basil ..
Additional if you wish:
Herbes De Maquis: Parsely, Basil, Mint, Rosemary, Thyme & Oregano.
Tomatoes: 1 pound ( not in this recipe above )
NOW, I have altered the recipe a bit over the years and after having travelled extensively throughout the Provençal Region while doing my Masters in France. Tomatoes are a key ingredient in Provençal cuisine.
My recipe is:
1 pound of fresh red ripened tomatoes
shallots
Brine cured black olives drained
4 large garlic cloves
3 tablsp. Evoo from Provençe or Tarragona
1 tablespoon divided in half: of "Herbes de Maquis"
1/2 tablesp. of fennel seeds ( optional )
Chicken Boneless Breasts: 2 Pounds
Fresh Parsley
1 anchovy fillet
Salt and black pepper
1 glass of French white wine
1 glass of homemade chicken stock
So, do note: There are its nuances in the 2 recipes .. I also prepare the above chicken in oven and put the tomatoes, shallot, garlic, salt and black freshly grinded pepper and the herbes in oven in a shallow pan drizzled with Evoo ..
Have a lovely day ..
NOTE: There are 2 recipes here, 1 from Gourmet Magazine and 1 which I have adopted from travelling through Provençe.
Here is the recipe FOR 4 Written By: William Sertl.
1 pound boneless breasts of chicken
1/4 Cup Unbleached Flour
1 Flat Anchovy Fillet
1/2 Cup Dry French White Wine or similar
3/4 Cup Chicken Stock homemade or Chicken Broth
1 Teaspoon Minced Garlic
2 Tblsps. French style butter
10 pitted cured black olives sliced evenly lenghtwise
3 Teaspoons of Evoo - Provençal if possible or Italian
1 Tablespoon Fresh shredded Basil ..
Additional if you wish:
Herbes De Maquis: Parsely, Basil, Mint, Rosemary, Thyme & Oregano.
Tomatoes: 1 pound ( not in this recipe above )
NOW, I have altered the recipe a bit over the years and after having travelled extensively throughout the Provençal Region while doing my Masters in France. Tomatoes are a key ingredient in Provençal cuisine.
My recipe is:
1 pound of fresh red ripened tomatoes
shallots
Brine cured black olives drained
4 large garlic cloves
3 tablsp. Evoo from Provençe or Tarragona
1 tablespoon divided in half: of "Herbes de Maquis"
1/2 tablesp. of fennel seeds ( optional )
Chicken Boneless Breasts: 2 Pounds
Fresh Parsley
1 anchovy fillet
Salt and black pepper
1 glass of French white wine
1 glass of homemade chicken stock
So, do note: There are its nuances in the 2 recipes .. I also prepare the above chicken in oven and put the tomatoes, shallot, garlic, salt and black freshly grinded pepper and the herbes in oven in a shallow pan drizzled with Evoo ..
Have a lovely day ..
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