Chicken Provencal Recipe
Are you looking for a lip smacking Chicken Provencal recipe? The flavor of Chicken makes this dish all the more appetizing. I prepare this yum Chicken Provencal as a Main Dish every month or even more often. Once you try out this Chicken Provencal recipe, don't forget to inform me what you think about it .
Ingredients
2 whole chicken breasts, halved and skinned
Nonstick cooking spray
1 tablespoon olive or vegetable oil
1 large yellow onion, chopped
4 cloves garlic, sliced thin
1 medium size sweet red pepper, cored, seeded, and cut into 1 inch squares
1 medium size zucchini, halved lengthwise and sliced 1/4 inch thick
1 small eggplant, sliced
1/4 inch thick and cut into wedges
1 large can low sodium tomatoes, drained and chopped
1/4 teaspoon each dried basil, thyme, and oregano, crumbled
10 jumbo pitted ripe olives, halved
2 tablespoons minced parsley
Directions
Brown the chicken breasts over moderate heat in a heavy 12 inch skillet that has been lightly coated with the cooking spray about 5 minutes on each side.
Transfer to a large bowl and set aside.
Add the olive oil, onion, and garlic to the skillet and cook, uncovered, for 5 minutes, stirring occasionally.
Add the red pepper and cook for 5 minutes, then add the zucchini and cook 5 minutes longer.
Transfer the vegetables to the bowl with the chicken.
Raise the heat to moderately high and cook the eggplant for 5 to 7 minutes, stirring occasionally, until golden.
Return the chicken and vegetables to the skillet and add the tomatoes, basil, thyme, oregano, and olives.
Lower the heat to moderate, cover, and cook for 15 minutes or until the chicken is no longer pink near the bone.
Transfer to a heated platter, sprinkle with the parsley, and serve with Wilted Spinach Salad,
Transfer to a large bowl and set aside.
Add the olive oil, onion, and garlic to the skillet and cook, uncovered, for 5 minutes, stirring occasionally.
Add the red pepper and cook for 5 minutes, then add the zucchini and cook 5 minutes longer.
Transfer the vegetables to the bowl with the chicken.
Raise the heat to moderately high and cook the eggplant for 5 to 7 minutes, stirring occasionally, until golden.
Return the chicken and vegetables to the skillet and add the tomatoes, basil, thyme, oregano, and olives.
Lower the heat to moderate, cover, and cook for 15 minutes or until the chicken is no longer pink near the bone.
Transfer to a heated platter, sprinkle with the parsley, and serve with Wilted Spinach Salad,
