Provençal Chicken Sauté

Ingredients
2 boneless, skinless chicken breasts (1/2-3/4 pounds), trimmed
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon anchovy paste (optional)
1/4 cup reduced-sodium chicken broth
2 tablespoons dry white wine
3/4 cup canned diced tomatoes
2 tablespoons chopped fresh basil
1 tablespoon chopped pitted Kalamata olives


Instructions
1. Season chicken with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and keep warm.

2. Reduce heat to medium. Add remaining 1 teaspoon oil to the skillet. Add onion, garlic and anchovy paste, if using. Cook, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 4 to 6 minutes.

3. Return chicken and juices to the skillet; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer chicken to a platter or plates. Stir basil and olives into the sauce. Spoon over chicken. Serve immediately.