Chicken with Provençal Sauce

  • cpalma Posted: 01/17/11
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    Very easy. I cut the chicken breasts in half instead of pounding a lot. Loved the flavor. I did not bother to fully reduce the pan sauce. We didn't mind it on the thin side. I would make this for company. The flavor was that good.

  • taylesworth Posted: 11/11/10
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    Tasty go-to recipe for weeknights. I followed the recipe exactly as is. Next time I will probably follow the advice of many of the other reviewers and add a little corn starch near the end to thicken the sauce. Will definitely make again!

  • JoanM98 Posted: 04/24/09
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    This dish was really easy with an excellent taste! Would definately make it again!

  • lksmithnj Posted: 11/21/10
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    Easy to prepare and no one complained. A good reliable recipe when you're short on ideas and/or time, but certainly won't set the world on fire. Obviously, I won't be rushing to make it again or very often.

  • HBryant Posted: 01/05/11
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    I baked the chicken and make the sauce separate. Maybe the chicken has to be made in the skillet b/c I wasn't very impressed. It was ok, but I wouldn't make it again.

  • Barbawana Posted: 11/09/10
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    Decent,easy weekday meal

  • nancyz Posted: 08/23/09
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    Delicious, quick, and easy. This is a go-to-recipe favorite of ours on work/school nights. I buy the thin-sliced breasts to make it even easier...no need to pound them flat, they're already 1/4" thick, and go right into the pan.

  • albrown07 Posted: 11/20/08
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    Yum! If the sauce isn't thick enough for you just use it as a makeshift gravy for mashed potatoes.

  • Anikke Posted: 11/08/10
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    I was skeptical as I thought having used herbs de provance before they were too strong. I was wrong. This was amazing, easy and didn't cost alot. I did add a little white wine as well as about 2 tbs of half and half and 1 T of flour to thicken the sauce. Served it with Roasted Potatoes, broccoli, carrots and summer squash. It was great! Definitely a go to weeknight recipe!

  • EllenFL Posted: 02/08/10
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    Liked but was not wowed. Easy weeknight dish. Thickened as advised and transferred to warm oven too - this worked well. Cooked less time than called for and chicken was moist and tender. Served with rice and spinach sauteed in olive oil with a little lemon juice.

  • whthair12 Posted: 08/23/10
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    Will make this often. Made the house smell fantastic as well as tasting wonderful. Served with broccoli and heirloom tomatoes. The chicken even had freezer burn and was delicious.

  • missstarr Posted: 03/14/09
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    I made this for the first time with company and it was a huge hit! I read some of the reviews beforehand - a few mentioned that the chicken came out dry, so I added the other ingredients when the chicken was only halfway done. I left it in the pan while everything else cooked. It came out incredibly moist and tasty - no complaints whatsoever! It was great paired with the Cooking Light Mustard-Dressed Asparagus and a couscous!

  • Bradsbabe Posted: 11/27/09
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    This was really good. I was afraid the herbs would be too overpowering and that the chicken would be bland, but it wasn't. I made sure to put enough salt and pepper on the chicken, and the sauce was delicious and the herbs infused the broth with a lovely flavor. I served this with rice and roasted carrots. It was yummy and simple.

  • Sandidep Posted: 05/08/09
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    My husband is not found of chicken but when I fixed this recipe, he raved about it and said we should serve it when we have friends over. It also helped that we had just come back from France and I had bought the dried herbs. I served garlic mashed potatoes and steamed squash and zucchini.

  • radiorobin2 Posted: 11/10/10
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    A really nice change in our usual lineup of chicken breast dinners. Great flavor!

  • fitchicknyc Posted: 11/08/10
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    I love this recipe. It is easy to make and delicious. I add a golden roasted flax blend called FitFlax http://www.fitflax.com on top to add taste, texture and fiber. This flax blend is loaded with fiber, antioxidants and Omega 3's and is delicious and helps promote weight loss

  • JackieLH Posted: 10/03/10
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    THis is a great recipe, loved the flavor of the sauce and the chicken was nice and tender. Served with fried potatoes and broccoli. Will certainly make this again and again.

  • tampagal Posted: 11/09/10
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    Truly a very tasty and easy dish to prepare.

  • wicookinmama Posted: 11/07/10
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    Is the webmaster going to edit/delete these advertisers? I want recipe reviews not an ad for any product. Next it will be those stupd ads for singles. Please Do Something!

  • itsubob Posted: 11/11/10
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    Very tasty! Even my 19 year old son who is very picky said it was very good!

  • Maggie85 Posted: 02/16/11
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    This was super easy to make, and SO delicious!! I thickened the sauce with a little flour, and added a little wine, but it would have been fabulous without it. Yum!

  • kyfoster Posted: 05/04/11
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    This was so flavorful! I almost didn't make it but I'm so glad I did because it is one of my new favorite chicken dishes.

  • Jennifer26 Posted: 05/07/11
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    This is delicious, and so easy. Next time, though, I will thicken the sauce with a bit of cornstarch.

  • Webgirl Posted: 07/20/11
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    Delicious and super quick to make.

  • daneanp Posted: 08/26/12
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    This was very good. Unfortunately, I over-cooked the chicken a little and it dried out. But the sauce was very flavorful. I did make the roasted potato wedges along side which were fine. I think next time I'll make garlic-roasted couscous or garlic-mashed potatoes to go with the sauce.

  • ChickinSanDiego Posted: 04/17/12
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    I make this quite frequently. Easy to make, uses little ingredients that I always have on hand and is quite tasty! Sauce is great over mashed potatoes so I double the sauce, it's runny, but still great as is.

  • zobird Posted: 10/05/12
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    Wonderful recipe. I thickened the sauce with a little cornstarch, and added a little white wine for some extra flavor. It was great and will definitely make again. I served with a Quinoa Pilaf from allrecipes.com and mixed greens. My 2-year-old asked for more chicken and the husband liked it lots!

  • segan101 Posted: 08/17/12
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    Delicious! I followed the recipe exactly and it turned out great. You have to wait for the sauce to reduce down which may have taken longer than they said. I boiled the liquid at a med high temp. I was worried it might not taste good because I burned the garlic but it was fantastic. It is a thin sauce but tastes great and like one reviewer said the sauce would be great over mashed potatoes.

  • Suraya Posted: 07/23/12
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    This chicken was very simple and tasty and I will cook it again.What I did was cook the chicken seperately just like it said and then I mixed it into the cooking of the sauce and it really absorbed the sauce flavor into the chicken and came out great.

  • CatieBird Posted: 09/20/12
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    I chose this recipe because I needed to use up all the chicken breasts in my freezer, and it was a great choice. My boyfriend acutally cooked the meal and he said it was super easy. The flavor was amazing, but still really healthy and low in calories. I served it with brown rice and a spinach salad!

  • phoebe1214 Posted: 08/14/12
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    This was really good. several others commented that the sauce was too thin, so i reserved 1/4 cup of the broth and mixed in 1/2 tablespoon of flour. I mixed that in at the end and cooked for five minutes before removing from stove and stirring in lemon juice. Left out butter, because I didn't think it needed it. great weeknight meal, but not a special occasion meal. I will make this again.

  • meredith10 Posted: 09/03/12
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    I made this using chicken thighs. I cooked the thighs in foil first with skin on then removed the skin after they were cooked. Once the sauce was almost reduced enough, I added the thighs to it and basted them in the sauce while it reduced to the right consistency. Very tasty.

  • meadan Posted: 08/15/12
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    It's interesting that the people who rated this under 4 stars where almost entirely people that didn't follow the recipe. You must cook the chicken in the skillet in order to get the nice tasty brown bits that are incorporated into the sauce. Most cooks know that it takes a little time and patience to reduce everything. You can tell by the photo that there isn't a lot of sauce and the recipe tells you that after reduction, you will have 1/2 cup on liquid which translates into just 1/8 of a cup over each chicken breast. If you don't take the time to reduce it, the flavour won't be the same. Bon Apetite

  • Wickerpuds Posted: 08/19/12
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    OMG! This was absolutely perfect! I followed the recipe exactly and wouldn't change a single thing. I even followed the suggestion and used the Roasted Herbed Potatoes recipe from this site. Can't wait to do this one again!

  • Gusthe84 Posted: 08/17/12
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    Wonderful. I recommend doubling the sauce recipe- I added a teaspoon of cornstarch to thicken it just a bit (1/2 teaspoon for those not doubling). Followed the recipe otherwise and it was delicious!

  • CamiRose Posted: 10/22/12
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    I made this tonight to rave reviews! The only changes I made were in the amounts. I cooked 3 lbs. of chicken tenders (to feed 5 + 3 lunches), so I tripled the sauce ingredients. I tasted the sauce after adding the butter & lemon juice & found it a little to sour for our taste so I mellowed it down with additional butter. SO GOOD! Served it with buttered noodles with Parmesan & steamed spinach. Everyone was looking for seconds, but there was only enough for firsts & lunches. Next time I will use a bigger pan & cook more chicken. Delicious, easy & economical- now that's my kind of recipe.

  • saracat Posted: 02/26/14
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    I'm giving this recipe 4 stars, but it ended up being 5 stars with my changes. I deglazed the pan with a little sherry after removing the chicken. I also halved the lemon juice, but would omit it it altogether next time. I found the sauce to be a bit thin, so I added a dash of cream and a little flour to help it stick to the chicken. Fantastic! I served with roasted cauliflower, and the sauce was great with that as well. Might make extra sauce next time for that reason.

  • pbates Posted: 08/22/13
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    So easy & very good! Added heavy whipping cream and flour to make more of a gravy! Served with oven roasted asparagus! Will do this again!

  • mamita Posted: 09/10/13
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    My family really liked this recipe and it was very simple and fast to make. I served with quinoa and steamed green beans. It's not a a fancy or really unique flavor but a good tasting chicken that everybody liked!

  • bbbdoss03 Posted: 03/26/14
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    Great recipe! Sauce was a little thin, but very tasty.

  • loricarson Posted: 09/18/13
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    My family loves this recipe - we have this one a week and we have 5 year old twin girls.... :)

  • palmetto Posted: 08/22/13
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    I thoroughly agree with the review of 8/19. The chicken has no color. The sauce is too clear, the Herbes the Provence taste messy and dry. Here is how I fixed it:. I put in 1 -1/2 cups of broth + Herbes de Provence. I let it reduce to one cup and added some white wine. Cooked at high gas for one minute and added the chicken which had been sauteed after been coated with flour. This gave the chicken color and made the sauce creamy. Tasted great!!

  • SuzetteHartcorn Posted: 08/19/13
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    Excellent given time and effort. However, next time I will thicken the sauce.

  • melendbm Posted: 09/01/13
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    Fast and easy to make. We pair this with steamed broccoli and potatoe wedges. The sauce goes great over the steamed broccoli! It is a great mid-week, family recipe.

  • HeidisRecipes Posted: 08/25/13
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    Prepared per the recipe it's bland. Maybe fresh herbs and next time some white wine

  • LAMaye Posted: 08/15/13
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    I have been making this recipe for over a year and it is delicious!! The dish tastes like it would be hard to make but it is very easy. As a few others have suggested, I add some white wine to the sauce and allow it to reduce. I make this dish with garlic mashed potatoes and green beans sautéed with bacon. I do make extra sauce because it is wonderful on top of the mashed potatoes. My husband loves it, I love it and my 4 year old can't get enough of it! My mouth watering as I type this... I think I know what is on tonight's menu.

  • sschredder Posted: 08/19/13
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    This wasn't amazing...it doesn't look real pretty on the plate. Now that I read the reviews, I may thicken the sauce just a little. I think putting the chicken back in the pan is a good idea, to let the juices permeate back into the meat. Personally, I think the chicken lightly breaded would add to the plating appeal. And maybe a little white wine in the broth. My company thought it was good (or they politely said).

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