Chicken Provencale
Recipe: #15072
October 24, 2014
Categories: Chicken, Sunday Dinner, Oven Bake, High Protein, No Eggs, Canned Tomatoes, Boneless Pieces, Chicken Dinner, more
"From Australian magazine Super Food Ideas. I have made the olives optional as I omit them and due to allergy issues I cut the onion into wedges so the person can remove. Suggeested you serve with steamed potatoes and broccolini, we quite like it over pasta with some steamed vegetables."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (189 g)
- Calories 193.2
- Total Fat - 12 g
- Saturated Fat - 6.7 g
- Cholesterol - 94.9 mg
- Sodium - 177.9 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 2.3 g
- Sugars - 3.8 g
- Protein - 7.5 g
- Calcium - 34 mg
- Iron - 1.6 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C (160C fan forced).
Step 2
Place flour in a shallow bowl (snap/zip lock bag), season with salt and pepper and coat the chicken breasts (if using bag do 2 at a time) and shake of excess and place on a plate.
Step 3
Melt butter in a frying pan over medium high heat and add the chicken breasts and cook for 2 to 3 minutes each side or until golden.
Step 4
Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.
Step 5
Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.
Step 6
Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.
Step 7
Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.
Step 8
Spoon tomato mixture over the chicken and cover.
Step 9
Bake for 30 minutes or until chicken is cooked through.
Step 10
Add olives if using in the last 5 minutes.
Step 11
Sprinkle with parsley and serve.
Tips
No special items needed.
0 Reviews
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