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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Chicken Provençale
Yield: Makes 6 servings
Ingredients:
1
tablespoon olive oil
2
pounds skinless chicken thighs
1/2
cup sliced green bell pepper
1/2
cup sliced onion
2
cloves garlic, minced
1
pound eggplant, peeled and cut into 1/4-inch-thick slices
2
medium tomatoes, cut into 1/4-inch-thick slices
1/4
cup chopped fresh parsley or 2 teaspoons dried parsley
1/4
cup chopped fresh basil or 2 teaspoons dried basil
1
teaspoon salt
1
cup fat-free reduced-sodium chicken broth
1/2
cup dry white wine
Preparation:
1.
Heat oil in large skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until browned. Remove chicken.
2.
Add bell pepper, onion and garlic to same skillet; cook and stir 3 to 4 minutes or until onion is tender.
3.
Return chicken to skillet. Arrange eggplant and tomato slices over chicken. Sprinkle with parsley, basil and salt. Add chicken broth and wine; bring to a boil. Reduce heat; cover and simmer 45 to 50 minutes or until juices from chicken run clear.
Nutritional Information:
| Serving Size: | |
| Protein | 19 g |
| Fiber | 3 g |
| Carbohydrate | 10 g |
| Calories | 216 |
| Cholesterol | 62 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 42 % |
| Sodium | 478 mg |
Dietary Exchange:
| Meat | 2-1/2 |
| Vegetable | 2 |
| Fat | 1/2 |
This recipe appears in:
French
