I originally planned to make Chicken Provencal on this night but alas, the stupid grocery store here didn’t have any Herbes de Provence. So at the last minute I had to rethink things. I went to trusty Allrecipes and typed in some of the ingredients I had on hand into the Ingredient Search (love that feature, by the way!. This was one of the recipes that popped up and it had good ratings so I decided to give it a shot. It was really good and quite healthy as well! I would definitely make again. This time I served it with brown rice because that’s what I had on hand but I would serve it with couscous next time!
Yields: 6 servings
2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
1/2 cup diced onion
3 cups tomatoes, chopped
1/2 cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil (omitted because I didn’t have any)
1/2 cup kalamata olives (I used more and chopped finely)
1/4 cup chopped fresh parsley
salt and pepper to taste (I also topped with Feta cheese that I had on hand)
1. Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
2. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
3. Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve. (Top with Feta cheese if you have it!)