Chicken in Anchovy Butter with Basil Tomatoes

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

Anchovy lovers rejoice! Anytime you need a fix, remember this dinner can be on the table in a half hour. You can easily adjust it for 2, 6 or 8. The math is a snap – just count on two anchovies per chicken breast. The result, despite the easy fix, is gorgeous. Keep the camera nearby.


4 boneless, skinless chicken breasts
8 anchovy fillets, packed in oil
2 tbsp (30 mL) butter
1/4 cup (60 mL) white wine
1 cup (250 mL) grape tomatoes
1/2 cup (125 mL) basil, fresh, shredded


1 Trim fat from chicken. Finely chop anchovies. Melt butter in a large wide frying pan set over medium heat. Add chopped anchovies and using a wooden spoon, mash them into the butter as best you can. Add chicken breasts, bone side down, and cook until golden brown, 2 to 3 minutes a side.
2 Add wine. Reduce heat to low. Cover and cook 5 minutes. Turn chicken and scatter tomatoes around the chicken pieces. Cover again and cook another 5 minutes. (Meanwhile shred basil.) Remove chicken to dinner plates.
3 Turn heat to high and add basil. Use a wooden spoon to scrap up brown bits from the bottom of the pan and stir until tomatoes start to pop and liquid just coats the bottom of the pan. Pour over chicken. Rice or baby potatoes and a green veggie are noble companions.