Chicken provencale

Our Chicken provencale recipe is a family favourite.

Recipe «Chicken provencale» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 4 chicken breast fillets, trimmed, 1/3 cup plain flour, 50g butter, chopped, 1 medium brown onion, finely chopped, 1/2 cup dry sherry , 400g can diced tomatoes, 1/4 cup kalamata olives, 2 tbsp chopped fresh flat-leaf parsley leaves , Steamed potatoes and broccolini, to serve.

Ingredients:

• 4 chicken breast fillets, trimmed 
• 1/3 cup plain flour 
• 50g butter, chopped 
• 1 medium brown onion, finely chopped 
• 1/2 cup dry sherry 
• 400g can diced tomatoes 
• 1/4 cup kalamata olives 
• 2 tbsp chopped fresh flat-leaf parsley leaves 
• Steamed potatoes and broccolini, to serve 

Instructions

1. Preheat oven to 180°C/160°C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.
2. Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.
3. Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon tomato mixture over chicken. Cover.
4. Bake for 30 minutes or until chicken is cooked through, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini.