Chicken Provencal

Name: Chicken Provencal
Ingredients: 1 tbsp (15 mL) olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 tsp (2 mL) dried thyme leaves; 1/4 tsp (1 mL) fennel seeds (optional); 1 green or yellow bell pepper, into thin 2-inch (5 cm) strips cut; 1 cup (250 mL) well-drained canned tomatoes, chopped; 1/3 cup (75 mL) small black olives (see Notes); Salt and freshly ground black pepper; 4 boneless skinless chicken breasts (1 1/4 lbs/625 g); 2 tbsp (25 mL) chopped fresh parsley; 8-cup (2 L) casserole dish with lid

12 ingredients

10 steps

Ingredients

1 tbsp (15 mL) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme leaves
1/4 tsp (1 mL) fennel seeds (optional)
1 green or yellow bell pepper, into thin 2-inch (5 cm) strips cut
1 cup (250 mL) well-drained canned tomatoes, chopped
1/3 cup (75 mL) small black olives (see Notes)
Salt and freshly ground black pepper
4 boneless skinless chicken breasts (1 1/4 lbs/625 g)
2 tbsp (25 mL) chopped fresh parsley
8-cup (2 L) casserole dish with lid

Directions

1

In casserole dish, combine oil, onion, garlic, thyme and fennel seeds.
2

Microwave, covered, on High for 2 to 3 minutes or until onion is softened.
3

Add green pepper and tomatoes.
4

Microwave, covered, on High for 3 to 5 minutes or until pepper strips are softened.
5

Add olives.
6

Season with salt and pepper to taste.
7

Arrange chicken in single layer in dish and spoon sauce over breasts.
8

Microwave, covered, on Medium-High (70%) for 6 to 9 minutes until chicken is no longer pink when cut into center, rearranging breasts once during cooking.
9

Stir in parsley.
10

Let stand, covered, for 5 minutes before serving.