Chicken Breasts Provençal Recipes

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CHICKEN BREASTS PROVENçAL



Chicken Breasts Provençal image

Categories     Chicken     Low Cal     Bastille Day     Dinner     Healthy     Potluck     Gourmet     New York     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 pound ripe plum tomatoes
4 (6- to 8-ounce) skinless boneless chicken breasts, tenders reserved for another use
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 flat anchovy fillet, mashed to a paste
1/2 cup dry white wine
3/4 cup chicken stock or reduced-sodium chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon finely shredded basil

Steps:

  • Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
  • Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
  • Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
  • Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

CHICKEN WITH PROVENCAL VEGETABLES



Chicken with Provencal Vegetables image

A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 7

1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
2 small tomatoes (6 ounces each), sliced 1/2 inch thick
1 large onion (10 ounces), sliced 1/8 inch thick
1/4 cup olive oil, divided
Coarse salt
1 pound small potatoes, sliced 1/4 inch thick
3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
  • Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

Nutrition Facts : Calories 475 g, Fat 19 g, Fiber 5 g, Protein 46 g, SaturatedFat 3 g

PROVENçAL ROAST CHICKEN



Provençal Roast Chicken image

Give roasted chicken a Mediterranean twist with kalamata olives, lemon and seasoned diced tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 6

Number Of Ingredients 9

1 whole chicken (3 to 3 1/2 lb)
1 lemon
1 teaspoon olive oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 new potatoes (1 1/2 lb), cut into fourths
2 medium zucchini, cut into 1 1/2-inch pieces
1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives

Steps:

  • Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
  • Grate peel from lemon; squeeze juice. In small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
  • In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
  • Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.

Nutrition Facts : Calories 320, Carbohydrate 26 g, Cholesterol 85 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

CHICKEN BREASTS WITH PROVENCAL SAUCE



Chicken Breasts with Provencal Sauce image

The perky Provençal Sauce that envelops these tender sautéed chicken breasts boasts stewed tomatoes, capers, and olives, which give the sauce its distinctive, briny flavor.

Categories     chicken     sauce     olives     Breast     tomato     capers     provencal

Yield 4

Number Of Ingredients 7

2 tsp. vegetable oil
4 small skinless, boneless chicken breast halves
1 medium onion
1 can Italian-style stewed tomatoes
1/2 c. pitted ripe olives
1 tbsp. drained capers
1/4 c. water

Steps:

  • In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, 4 to 5 minutes per side. Transfer chicken to platter; keep warm.
  • After removing the chicken, reduce heat to medium. Add 1 teaspoon oil to skillet. Add chopped onion and cook, stirring, until tender. Stir in stewed tomatoes, olives, capers, and water. Cook, stirring, until heated through, about 1 minute. Spoon sauce over chicken.

Nutrition Facts : Calories 253 calories

EASY CHICKEN PROVENCAL RECIPE



Easy Chicken Provencal Recipe image

Prepare the juiciest and most delicious chicken you've ever tasted with this recipe for Chicken Provencal. It consists of fresh chicken thighs prepared in a white wine sauce with olives and fresh garlic.

Provided by Becky Hardin

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon unsalted butter
1 ½ pounds boneless (skinless chicken thighs)
Salt & pepper
1 small onion (chopped)
6 cloves garlic (sliced)
½ cup white wine
1 15- oz. can diced tomatoes (drained)
⅓ cup kalamata olives (pitted and chopped)
2 sprigs fresh rosemary
2-3 sprigs fresh thyme
Fresh parsley (chopped, for serving)
Lemon wedges (for serving)
Serve with: Roasted potatoes & green beans

Steps:

  • In a large, deep skillet, heat the oil and butter over medium-high heat. Season the chicken liberally with the salt and pepper.
  • Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside on a plate, tenting with foil to rest.
  • Reduce the heat to medium-low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and scrape up any brown bits, then simmer 1-2 minutes until reduced by half.
  • Add the diced tomatoes, olives, rosemary, thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Stir and simmer for 5 minutes.
  • Nestle the chicken pieces and any juices into the mixture. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the chicken is just done. Remove and discard rosemary and thyme.
  • Serve garnished with fresh parsley and lemon wedges, paired with roasted potatoes and green beans.

Nutrition Facts : Calories 328 kcal, Carbohydrate 10 g, Protein 38 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 116 mg, Sodium 611 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

PROVENCE STYLE CHICKEN BREAST FILLETS



Provence Style Chicken Breast Fillets image

Provided by Sandra Lee

Categories     main-dish

Time 2h58m

Yield 4 servings

Number Of Ingredients 6

4 boneless skinless chicken breast fillets
3 tablespoons light olive oil
2 tablespoons lemonade concentrate
1 tablespoon Champagne vinegar
2 tablespoons herbs de Provence
1 tablespoon citrus herb seasoning

Steps:

  • INDOOR: Prepare chicken as directed. Preheat broiler. Place chicken breast fillets on foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 4 minutes per side. Do not over cook.
  • Rinse and pat dry breast fillets. Pound to 1/2-inch thick; set aside.
  • In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours.
  • Set up grill for direct grilling over medium heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
  • Place chicken on hot oiled grill and cook 2 to 3 minutes per side or until done.

GRILLED PROVENçAL CHICKEN BREASTS



Grilled Provençal Chicken Breasts image

Bring the fabulous flavors of France to your dinner table with this scrumptious grilled chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 6

1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons herbes de Provence
1/4 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves

Steps:

  • In 1-gallon resealable food storage plastic bag, combine all ingredients; seal bag and shake to coat. Refrigerate 30 to 60 minutes.
  • Meanwhile, heat grill. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.

Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 90 mg, Sugar 0 g

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL



Provencal Chicken with Tomatoes, Olives, and Basil image

Serve with some crusty bread.

Provided by Janet Fletcher

Categories     Chicken     Garlic     Herb     Olive     Tomato     Sauté     Dinner     Basil     Summer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
  • Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
  • Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

PROVENçAL CHICKEN



Provençal Chicken image

This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.

Yield serves 6 as a main course

Number Of Ingredients 16

1 cup toasted bread crumbs or panko (Japanese bread crumbs), finely ground
2 teaspoons herbes de Provence
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 bone-in chicken breasts, halved crosswise
3 bone-in chicken thighs, halved crosswise
1/4 cup olive oil
6 shallots, peeled and halved
8 unpeeled cloves garlic
12 pitted prunes
3 tablespoons picholine or other green olives with pits
1 tablespoon capers, drained and rinsed
1 tablespoon fennel seeds
1 cup dry rosé or white wine
1 tablespoon honey
1 orange, cut into 6 wedges, juice reserved

Steps:

  • Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
  • Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
  • Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.

CHICKEN PROVENCAL



Chicken Provencal image

Delicious chicken recipe suitable for al the family. Can be served with a green salad or new potatoes

Provided by jsnellock

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat oven to 200 c.
  • 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
  • Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
  • Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
  • Add the passata , peppers, stock & thyme. Season with salt & pepper.
  • Pour over the chicken and bake for 45 mins or until chicken cooked through.
  • Stir in olives - if used.
  • Serve with salad.

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