Chicken Provencale - cooking recipe
Ingredients
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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
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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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