Chicken Provençal

Chicken Provençal

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This sweet and simple recipe is great to share with family and friends. It doesn’t take too much time to make and the flavor of the tomatoes mixed with the other delicious ingredients will make an outstanding dish for dinner. It goes well with a fresh green salad or other fresh veggies. It stores and reheats well so this is a good one for leftovers. My mom tends to find a lot of great recipes and this is another one she has been making for years and of course passed it on to me. Thanks mom! The olives are probably my favorite part of this recipe….I may tend to overload on the olives (I promise I cut back in the recipe below) plus not many other people in my family like olives as much. I guess I just have to add the extra ones to my plate. 🙂

Chicken Provençal
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  1. 1-2 Cups Gluten Free Flour (you can also use regular flour if you can eat gluten)
  2. 1 t. Salt
  3. 1/2 t. Black Pepper
  4. 4-5 T. Olive oil or Grape seed Oil
  5. 4 Large Boneless Chicken Breasts ( I recommend cutting them in half)
  6. 1 Red Onion chopped
  7. 4 Garlic Cloves crushed and chopped
  8. 2 cans Diced Tomatoes
  9. 5-6 Bay leaves (preferably fresh but you can substitute with dried Bay leaves)
  10. 1 cup Mushrooms sliced
  11. 16 Kalamata Olives pits removed (you can add more if you like olives)
  12. 2 T. Capers drained
  1. 1. Combine Flour, Salt and Pepper; mix well. Heat oil in a large skillet to medium heat. Dip chicken in flour mixture (both sides).
  2. 2. Brown the chicken in the oil 5-10 minutes per side depending on your stove and pot. Remove from skillet and set aside
  3. 3. In remaining oil drippings sauté onion and garlic over medium heat for about 5 minutes or until tender. Add remaining ingredients and bring to a boil. Reduce to simmer for about 2 minutes and stir.
  4. 4. Add Chicken, cover pan and leave to simmer for another 10 minutes.
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