Chicken Provençale

• 3 whole (6 halves) boneless, skinless chicken breasts
• 1/3 cup flour, plus 2 tablespoons
• 2-4 Tablespoons, olive oil
• salt and pepper
• 1/2 pound mushrooms, cut in 1/2 if small, cut in 1/4s if large
• 1 teaspoons, dried thyme
• 1 teaspoon, dried rosemary
• 1/2 teaspoon, dried oregano
• 4 cloves garlic, finely minced
• 1 medium sized onions, diced
• 1 bay leaf
• 6 anchovies, rinsed and minced
• 3/4 cup, white wine
• 1 28 oz can, whole or diced tomatoes
• 3/4 cup chicken or vegetable broth
• salt and pepper

1. Mix 1/3 cup of flour and 1/2 teaspoon salt and pepper, and coat the chicken pieces with the flour. In a large skillet, over a medium heat, add the olive oil, and brown the chicken breasts on both sides.  Remove from pan.
2. Add the mushrooms, and cover. After 4-5 minutes, stirring to keep them from sticking, the mushrooms will be soft and there will be liquid in the pan.
3. Add the thyme, rosemary, oregano, garlic, onion, and bay leaf. Cook until the onion is soft.  Add 2 tablespoons of flour, and mix well. Add the anchovies.
4. Add the wine, tomatoes, and broth. Stir and bring to a simmer.
5. Return chicken to pan, and simmer for 10-15 minutes, or until chicken is cooked. You can tell when the chicken is done when it is no longer pink inside, but it is still moist.
6. Season to taste with salt and pepper
7. Remove the bay leaf before serving.

Serves 4-6

NOTE: you can substitute boneless, skinless chicken thighs for the chicken breasts