Provencal chicken saute
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Provencal chicken saute
  Chicken    Sauces    Saute    Poultry  
Last updated 6/12/2012 1:19:09 AM. Recipe ID 50368. Report a problem with this recipe.
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      Title: Provencal chicken saute
 Categories: Poultry, Sauces
      Yield: 2 Servings
 
      2    Whole Chicken Breasts *
    1/4 c  All-Purpose Flour
    1/4 ts Salt
    1/4 ts Fresh Ground Pepper
      1 tb Unsalted Butter

MMMMM----------------------PROVENCAL SAUCE---------------------------
    1/2 c  Dry White Wine
     14 oz Italian Plum Tomatoes
    1/2 c  Julienned Red Bell Pepper
      1    Clove Garlic, Minced
      1 tb Minced Fresh Parsley
    1/8 ts Dried Thyme
           Salt And Pepper To Taste
    1/4 c  Black Olives
      1 tb Drained Capers
 
  * Chicken breasts should be skinned, boned and split.
  ~------------------------------------------------------
  ~------------- ~-- Mix flour, salt and pepper on a plate. Lightly
  coat chicken with seasoned flour. Heat butter in a medium skillet
  over medium heat. Add chicken and saute‚, turning once, until cooked
  through, 8-10 minutes. Remove to serving plate and keep warm. Sauce:
  Pour wine into skillet and increase heat to medium high. De glaze
  skillet by heating the wine to boiling and scrape loose browned bits
  on bottom of pan. Add tomatoes, bell pepper, garlic, parsley and
  thyme; cook, stirring frequently, until thickened, 4-6 minutes.
  Season with salt and pepper. Spoon sauce over chicken and sprinkle
  with olives and capers. Serve hot. From: Syd's Cookbook.
 




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Recipe ID 50368 (Apr 03, 2005)

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