Chicken Provencale

From: swissms

On Jun 20, 2009

Wonderful. Very good flavors. The chicken was very tender. I must say that prior to making the recipe, I was suspicious of the name "provencale" ...I thought for sure that it would taste like a southwest dish. I was wrong. The wine compliments the spices nicely to make a wonderful dish. I used 4 boneless, skinless chicken breast halves and cut them each into 4-6 pieces. I made the full amount of sauce and it was just the right amount for 4 servings. I do not care for olives so omitted and instead used 1 tablespoon of capers as another reviewer had suggested. Next time I may also add 1-2 tablespoons golden raisins to add a hint of sweetness. I served with Farfalle pasta tossed with butter, Parmesan and black pepper as suggested. I think it would be just as good with plain pasta (and fewer calories)...next time I will toss the cooked pasta directly into the saute pan with the chicken and sauce. Thank you for a great recipe!

From: Sally E

On May 15, 2009

SUPER recipe! I tasted it before the red wine... thought, this tastes so good I don't think it needs it... added the wine and WOW! After simmering double WOW! I had my mum and chef husband to cook for (not an easy- to-please pair). I pre-prepared so it simmered away in the background. They laughed as I sat and drank beer with them (no stress!) and they secretly exchanged "knowing" looks (my cooking track record may be a little sketchy). But you should have seen their faces once they tasted it!! I had a very hard time being "non chalant" as I too was blown away. Amazing for a recipe that is really pretty simple! The buttered pasta as a side was a perfect accompaniment! My dad is now now demanding I make it for him as he missed out! Thank you for sharing this wonderful dish. Other recipe hunters - TRY THIS RECIPE!! Warning though - make more than you think you need (may cause guests to lick the pan!) Thank you

From: *Bellinda*

On Apr 19, 2009

My family enjoyed this dish very much. The flavors come together so perfectly. I forgot to buy green onions so left those out. And I only used three chicken breast halves and thought the amount of sauce was just right for that. Thanks for a great recipe.

From: WeekendWarrior

On Feb 13, 2008

This is one of my favorite recipes. I served it over some instant (and very easy to make) garlic and olive oil couscous and it really added to the overall Mediteranian feel. I also substituted green olives and added capers about 15 minutes before serving. My family loved it and I will make it again soon.