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Nutrition Facts

Serving Size 1 (238g)

Recipe makes 8 servings

Calories 279
Calories from Fat 136 (48%)
Amount Per Serving %DV
Total Fat 15.1g 23%
Saturated Fat 5.1g 25%
Monounsaturated Fat 7.5g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 83mg 27%
Sodium 366mg 15%
Potassium 520mg 14%
Total Carbohydrate 5.9g 1%
Dietary Fiber 1.6g 6%
Sugars 2.7g
Protein 28.4g 56%

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Chicken Provencale

Recipe #95304 | 1½ hours | 30 min prep | add private note

By: m0m
Jul 8, 2004

This is my family's all time favorite. We serve it with buttered pasta penne noodles- add a sprinkle of garlic powder and parmesan cheese to the noodles to make them taste even better! It is an easy to cook dish you could serve at a dinner party!

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Season chicken generously with salt and pepper.
  2. 2
    In a large frying pan saute the chicken in the butter until golden brown on both sides.
  3. 3
    Put on a plate and keep warm.
  4. 4
    Add the olive oil to the same pan and saute the onions and garlic until soft.
  5. 5
    Add the remaining ingredients and stir together.
  6. 6
    Return the chicken to the pan.
  7. 7
    Cover and simmer for 1 to 1 1/2 hours.

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Featured Reviews for This Recipe

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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!

0 people found this review helpful

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  • 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

    1 person found this review helpful

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    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.

    0 people found this review helpful

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  • 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.

    2 people found this review helpful

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  • Read all 28 reviews

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