TLC Cooking "Chicken Provençal"

Chicken Provençal

Chicken Provençale

YIELD Makes 6 servings
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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:

Heat oil in large skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until browned. Remove chicken.
Add bell pepper, onion and garlic to same skillet; cook and stir 3 to 4 minutes or until onion is tender.
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.

This recipe appears in: French

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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