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.
Sprinkle chicken all over with salt.
Place flour in a shallow bowl. Dredge chicken in flour on both sides, shaking off excess.
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.
Remove chicken to a plate; tent with foil to keep warm.
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.
Place chicken on plates; spoon sauce on top.
Sprinkle with parsley and serve immediately.