Chicken Provençal

Name: Chicken Provençal
Ingredients: 4 boneless, skinless chicken breast halves, trimmed, pounded to 1/2-inch thickness; Salt; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1/2 cup white wine; 1 15-oz. can diced tomatoes, drained; 1/3 cup kalamata olives, pitted and chopped; 1 tablespoon finely chopped fresh parsley

9 ingredients

4 steps

Ingredients

4 boneless, skinless chicken breast halves, trimmed, pounded to 1/2-inch thickness
Salt
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 cloves garlic, minced
1/2 cup white wine
1 15-oz. can diced tomatoes, drained
1/3 cup kalamata olives, pitted and chopped
1 tablespoon finely chopped fresh parsley

Directions

1

Sprinkle chicken all over with salt. Place flour in a shallow bowl. Dredge chicken in flour on both sides, shaking off excess.
2

Warm oil in a large nonstick skillet over medium-high heat until hot. Saute chicken until golden and cooked through, turning once, 5 to 7 minutes total. Remove chicken to a plate; tent with foil to keep warm.
3

Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in wine and tomatoes, scraping up any browned bits from bottom of skillet with a wooden spoon. Bring to a boil and cook to blend flavors, stirring often, 2 to 3 minutes. Stir in olives.
4

Place chicken on plates; spoon sauce on top. Sprinkle with parsley and serve immediately.