Chicken Provençal

Photo: Antonis Achilleos

Garlic, tomatoes, white wine, and kalamata olives make up the signature sauce that's spooned over Chicken Provencal. To add more flavor to this quick and easy chicken dish, add a tablespoon of capers.

Yield: Serves 4
Total:
Cost per Serving: $2.45
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 14g
  • Saturated fat: 3g
  • Protein: 41g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 106mg
  • Sodium: 948mg

Ingredients

  • 4 boneless, skinless chicken breast halves, trimmed, pounded to 1/2-inch thickness
  • Salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1 15-oz. can diced tomatoes, drained
  • 1/3 cup kalamata olives, pitted and chopped
  • 1 tablespoon finely chopped fresh parsley

Preparation

  1. 1. Sprinkle chicken all over with salt. Place flour in a shallow bowl. Dredge chicken in flour on both sides, shaking off excess.
  2. 2. Warm oil in a large nonstick skillet over medium-high heat until hot. Sauté chicken until golden and cooked through, turning once, 5 to 7 minutes total. Remove chicken to a plate; tent with foil to keep warm.
  3. 3. Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in wine and tomatoes, scraping up any browned bits from bottom of skillet with a wooden spoon. Bring to a boil and cook to blend flavors, stirring often, 2 to 3 minutes. Stir in olives.
  4. 4. Place chicken on plates; spoon sauce on top. Sprinkle with parsley and serve immediately.
Also featured in: Back to School Special, All You, 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Provençal Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy