View cart background image
Free Shipping Over $49

Provencal Chicken

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 1   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  40 Minutes
  4 servings
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.
For the Chicken:
4   boneless, skinless chicken breast halves (1-1 1/4 pounds)
1/4 cup  all-purpose flour
1/2 teaspoon  salt, or to taste
Freshly ground pepper to taste
1 tablespoon  extra-virgin olive oil or canola oil
For the Sauce:
1 small onion, finely chopped
3 cloves  garlic, minced
1/2 teaspoon  anchovy paste (optional)
1/2 cup  reduced-sodium chicken broth
1/4 cup  dry white wine
1 14-1/2-ounce can  diced tomatoes
1/4 cup  chopped fresh basil
2 tablespoons  chopped black olives
Provencal Chicken Recipe at
Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour).

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.

Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chicken Skillet Dinners
 Quick Chicken: Mediterranean Magic
Nutrition Facts per Serving
Yield:   4 servings
Calories: 234
Fat. Total: 7g
Protein: 28g
Carbohydrates, Total: 10g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 66mg
Sodium: 476mg
% Cal. from Fat: 27%
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Felicia Reviewed: 05/23/2010
Not that great
it wasnt that great, the flavor wasnt very full and my family just said "it was interesting " which means i dont want to hurt your feelings but this is terrible.
83 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.