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:
| 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 |
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