Recipe courtesy of Melanie Barnard
Show: Cooking Live
Save Recipe Print
50 min
25 min
25 min



Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness. Sprinkle both sides with herbes de Provence and season with salt and pepper. In a large skillet, heat 1 tablespoon oil. Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes. Remove to plate, leaving drippings in pan.

Add remaining oil to pan. Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes. Add olives and heat through, about 1 minute.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Teriyaki Chicken Thighs

Recipe courtesy of Ellie Krieger

Chicken Fricassee

Recipe courtesy of Aarón Sánchez

Chicken Burritos

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chicken and Fennel

Recipe courtesy of Food Network Kitchen

Cashew Chicken Salad

Recipe courtesy of Sandra Lee

Chicken and Gnocchi Soup

Recipe courtesy of Food Network Kitchen

Chicken and Pineapple Skewers

Recipe courtesy of Tyler Florence

Tangy Cherry Chicken

Recipe courtesy of Rachael Ray

Roast Chicken with Vegetables

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories