Chicken Provencale - cooking recipe

Ingredients
    4 chicken breast fillets
    1/3 cup plain flour
    50 g butter (chopped)
    1 medium brown onion (finely chopped)
    1/2 cup dry sherry
    400 g diced tomatoes
    1/4 cup kalamata olive (optional)
    2 tablespoons fresh parsley leaves (fresh flat-leaf chopped)
Preparation
    Preheat oven to 180C (160C fan forced).
    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.
    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.
    Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.
    Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.
    Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.
    Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.
    Spoon tomato mixture over the chicken and cover.
    Bake for 30 minutes or until chicken is cooked through.
    Add olives if using in the last 5 minutes.
    Sprinkle with parsley and serve.

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