<http://schema.org/recipeInstructions>
" Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides. Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil. Add 1 tablespoon unsalted butter; melt. Add chicken and saut\u00E9, 6 to 7 minutes, turning once. Remove chicken to a plate; keep warm. Deglaze: Add vinegar and garlic to skillet, scraping up browned bits until reduced to 1 tablespoon, 1 to 2 minutes. Add wine and rosemary and cook, stirring frequently, 3 to 4 minutes, until slightly thickened and reduced by half. Finish: Whisk in mustard and cook 1 minute. Add scallions, olives, capers, remaining salt, and tomatoes, stirring to combine. Pour over chicken."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26358/chicken-provencale-4409/>