Grilling season is right around the corner, but before we get there I'm craving lighter dishes. This quick chicken sauté is one of my favorites (adapted from an ancient Williams-Sonoma cookbook) because it's not just easy, but oh so tasty. See if you agree. Here's what you need:

Olive Oil
4 skinless, boneless chicken breasts
1 chopped yellow onion
2-3 minced garlic cloves
Salt & Pepper to taste
1/2 cup white wine (that's what gives this a French flair!!)
1 can diced tomatoes (I like the kind with basil & garlic, but plain works too)
1 Tablespoon chopped fresh basil (1 tsp dried basil can work in a pinch, but it doesn't look as pretty)
1 Tablespoon chopped parsley

Add 2-3 Tablespoons olive oil to a pan and heat. Don't skip this step. Hot oil is important to get the proper searing of the chicken.Add the chicken breasts, onion, and garlic.Sear chicken until each side is slightly brown, about 2 minutes per side. Add the wine, tomatoes, and basil.Bring to a boil then reduce to a simmer and partially cover. Cook until chicken is cooked through, 5-8 minutes depending on how thick the breasts are. Plate the chicken spooning the sauce over the top. Sprinkle with parsley for the gorgeous green "pop."Enjoy!!

Chicken Provence