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Chicken Provencale

Source: Cooking at a Glance - Chicken
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Rating: 3.5   Reviews: 12 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Makes 4 servings
For a naturally light main dish, these chicken breasts are served with an earthy vegetable stew. The meat is cooked in minimal oil and the vegetables are steamed in wine.
RECIPE INGREDIENTS
For Vegetables:
2 cups cubed peeled eggplant
2 medium tomatoes, peeled, seeded, and chopped
1 medium onion, halved and thinly sliced
1 medium red sweet pepper, cut into thin strips
1 medium green sweet pepper, cut into thin strips
1/4 cup red or dry white wine, or chicken broth
2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
2 cloves garlic, minced
1/2 teaspoon salt
For Chicken:
4 boneless, skinless chicken breast halves (1 pound total)
salt
1 tablespoon olive oil or cooking oil
1/2 teaspoon paprika
Chicken Provencale Recipe at Cooking.com
DIRECTIONS
FOR VEGETABLE: In a large saucepan combine the eggplant, tomatoes, onion, red and green sweet peppers, wine or chicken broth, basil, garlic, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes more, or till vegetables are tender and nearly all of the liquid is evaporated.


FOR CHICKEN: Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with salt.


In a large skillet heat the oil and paprika over medium-high heat. Add the chicken and cook for 4 to 6 minutes, or till tender and no pink remains, turning once.


TO SERVE: Spoon vegetables on plates and top with chicken.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 354
Fat. Total: 7g
Fiber: 3g
Carbohydrates, Total: 13g
Sodium: 454mg
% Cal. from Fat: 18%
Cholesterol: 137mg
Protein: 57g
Spotlight Recipe Review See all 12 reviews »

Rating: 1
by: jad Reviewed: 03/24/2013
I would give this a zero!
Never cooked with mineral oil in 50 years in the kitchen.Researched it and have found it is very bad for you.Since it is a petroleum product your body will not absorb it or the nutrients in the meal you are eating.That said,if you have a constipation problem it will help you, but if you are regular it could cause your guests and you some nasty Diaerria.Why eat something that will not help your body in any way?Maybe an anorexic super model would enjoy it but not us regular(in all ways)folks.
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