Chicken Provençal

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Browse the article Chicken Provençal

Chicken Provençale Photo
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:
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