Chicken Provençal

Chicken Provençale

Chicken Provençale


Makes 6 servings


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


  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

Calories 216
Calories from Fat 42 %
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 62 mg
Carbohydrate 10 g
Fiber 3 g
Protein 19 g
Sodium 478 mg

Dietary Exchange

Vegetable 2
Meat 2-1/2
Fat 1/2

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