Provencal Chicken Saute Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Whole Chicken Breasts *,
1/4 cup: All-Purpose Flour,
1/4 tsp: Salt,
1/4 tsp: Fresh Ground Pepper,
1 tbsp: Unsalted Butter,
PROVENCAL SAUCE
1/2 cup: Dry White Wine,
14 ounce: Italian Plum Tomatoes,
1/2 cup: Julienned Red Bell Pepper,
1 Clove: Garlic, Minced
1 tbsp: Minced Fresh Parsley,
1/8 tsp: Dried Thyme,
Salt And Pepper To Taste,
1/4 cup: Black Olives,
1 tbsp: Drained Capers,
Directions:
* 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: Syds Cookbook.
Source from luhu.jp
~------------------------------------------------------
~------------- ~-- 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: Syds Cookbook.
Source from luhu.jp