Chicken fillet in Provencal sauce

Salt the chicken fillets (2 pieces) and season with black pepper (to taste).

Heat olive oil (1 tbsp) and add butter (1 tbsp). Sauté the fillets for 4–5 minutes on each side until golden brown. Transfer to a warm place.

Add thinly sliced garlic (2 cloves) and anchovy fillets (2 pieces) to the pan. Sauté for 1 minute, mashing the anchovies.

Pour in dry white wine (100 ml). Let it evaporate for 2–3 minutes, scraping the flavorful bits from the bottom.

Add peeled and finely chopped tomatoes (300 g), broth (200 ml), thyme (a few sprigs), and bay leaves (2 pieces). Bring to a boil.

Reduce the heat and cook for 8–10 minutes until slightly thickened.

Remove the thyme and bay leaves. Add chopped black olives (8–10 pieces). Return the fillets to the sauce along with the juices released. Heat for 3–4 minutes.

Remove from heat. Stir in cold butter (2 tbsp), cut into cubes, until emulsified and glossy.

Serve hot. Optionally, garnish with fresh herbs.