Chicken Provençal

Name: Chicken Provençal
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams diced tomatoes, drained; 59 milliliters all-purpose flour; 1 Tbsp finely chopped fresh parsley; 3 cloves garlic, minced; 79 milliliters kalamata olives, pitted and chopped; 4 servings Salt; 4 boneless, skinless chicken breast halves, trimmed, pounded to 1/2-inch thickness; 2 Tbsps vegetable oil; 118 milliliters white wine

Chicken Provençal requires roughly 25 minutes from start to finish. This recipe serves 4. Watching your figure? This dairy free recipe has 296 calories, 27g of protein, and 12g of fat per serving. It works well as an affordable main course. Head to the store and pick up canned tomatoes, vegetable oil, chicken breast halves, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Sprinkle chicken all over with salt.

Ingredients you will need

Whole Chicken

Salt

Place flour in a shallow bowl. Dredge chicken in flour on both sides, shaking off excess.

Ingredients you will need

Whole Chicken

All Purpose Flour

Equipment you will use

Bowl

Warm oil in a large nonstick skillet over medium-high heat until hot. Saut chicken until golden and cooked through, turning once, 5 to 7 minutes total.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Remove chicken to a plate; tent with foil to keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Tomato