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August 8, 2011
Chicken Provençale
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
25 minutes“If you do not have cooking wine on hand, you can substitute 2 tablespoons fresh lemon juice or white-wine vinegar. Even 2 tablespoons brine from the green olives will supply the necessary tang.”
Ingredients
Serves 4
- 2 tablespoons vegetable oil
- 4 skinless, boneless chicken breast halves (about 5 ounces each)
- 1 teaspoon salt
- 1 large carrot, sliced
- 1 large leek, chopped
- 2 cloves garlic, minced
- 4 lemon slices
- 1/3 cup pitted green olives
- 1/3 cup pitted kalamata olives
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup white wine
- 1 (14-ounce) can chicken broth
- 12 cherry tomatoes, halved
Directions
1
Heat oil in a large skillet over medium-high heat. Add chicken. Sprinkle with salt. Cook, turning once, until chicken is browned, about 10 minutes. Remove chicken from skillet.
2
Add carrot, leek and garlic to skillet. Cook, stirring, until tender, about 5 minutes. Add lemon slices, olives, rosemary, thyme, bay leaf, wine and broth.
3
Add chicken to vegetable mixture. Reduce heat to medium. Cover; cook until chicken is cooked through, about 10 minutes.
4
Add tomatoes to skillet. Cook until tomatoes just are hot, about 2 minutes. Remove chicken to a serving platter; discard bay leaf. Top chicken with vegetable mixture. Pour pan juices over top.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
You can save time by using one of the safe new pressure cookers. Add chicken in step 2, lock the lid in place, and when the pressure valve registers high, cook for 5 minutes.
Great Pairings
Blue Cheese Over- Stuffed Potatoes
Transform leftover stuffed potatoes into a delicious potato soup. Simply scoop out the filling and place it in a saucepan. Cover with about 1/2 inch of milk. Stir to combine and heat until hot.
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