Chicken Breasts Provencale

Name: Chicken Breasts Provencale
Ingredients: 4 boneless chicken breasts (with or without skin); Salt and Pepper; 3 tbs olive oil; 4 garlic cloves, thinly sliced; 1 yellow onion, halved length-wise and sliced thinly; 1 carrot, thinly sliced on a diagonal; 1 can (14oz) diced plum tomatos with juice; 3/4 C red wine (Cotes de Rhone or Luberon preferably); 2 tbs Herbes de Provence; zest of 1 orange; 1/2 tsp red pepper flakes (optional); about 16 pitted olives, roughly chopped (either nicoise or a variety of provencale olives -- green or black, but very meaty)

12 ingredients

3 steps

Ingredients

4 boneless chicken breasts (with or without skin)
Salt and Pepper
3 tbs olive oil
4 garlic cloves, thinly sliced
1 yellow onion, halved length-wise and sliced thinly
1 carrot, thinly sliced on a diagonal
1 can (14oz) diced plum tomatos with juice
3/4 C red wine (Cotes de Rhone or Luberon preferably)
2 tbs Herbes de Provence
zest of 1 orange
1/2 tsp red pepper flakes (optional)
about 16 pitted olives, roughly chopped (either nicoise or a variety of provencale olives -- green or black, but very meaty)

Directions

1

Season chicken breasts with salt and pepper on both sides.
2

In a wide, deep frying pan, casserole or saucepan (large enough to fit all the chicken breasts in one layer) heat the oil and garlic over medium heat until sizzling but not yet browned. Carefully lay all the chicken breasts in the pan and brown until golden on both sides, 3-4 min (chicken should not be
3

cooked all the way through at this point). Remove breasts to a platter and cover to keep warm. Add the onion and carrots to the pan, with more oil if necessary, and saute until tender but not browned, 5-7 minutes. Add the wine, tomatoes, Herbes de Provence, zest and pepper flakes and allow to simmer over medium heat for about 10 minutes. Taste for seasoning. Return the chicken breasts to the pan along with the olives and continue to simmer until the breasts are cooked through 5-7 minutes. Serve one half-breast per plate with the sauce spooned over.