Recipe courtesy of Melanie Barnard
Chicken Provencale with Bell Peppers and Olives
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 17
- Cholesterol
- 52
- Sodium
- 121
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
4 skinless boneless chicken breast halves, about 5 ounces each
4 teaspoons dried mixed herbs de Provence
4 tablespoons fruity olive oil
6 cups mixed-color bell pepper strips
6 large garlic cloves, finely chopped
1 cup red or white wine
2/3 cup pitted and halved meaty black olives such as Gaeta
Directions
- 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.