Chicken Provençales with Bell Peppers and Olives
Ingredients
4 boneless skinless chicken breasts
1 tsp Herbes Provencales
Sea Salt, to taste
Black Pepper, to taste
1 tbsp olive oil
1 small red bell pepper, sliced into thin strips
1 small green bell pepper, sliced into thin strips
1 tspMinced Garlic
1⁄2 cup dry white wine
1⁄4 cup pitted and halved black olives, optional
Preparation
- Sprinkle both sides of chicken breasts with Herbes Provençales, Salt and Pepper. Heat a frying pan to medium; add olive oil and cook chicken until well browned on both sides.
- Remove chicken from pan; add sliced peppers and Roasted Garlic and sauté for about 3 minutes. Pour in dry white wine and stir, scraping up all flavourful brown bits from pan. Reduce heat to medium low and return chicken to pan.
- Cover and cook at a gentle simmer until chicken is cooked through, about 10 minutes. Add olives and heat 1 more minute before serving.
Nutritional Information
Per serving: Calories 220, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 130 mg, Carbohydrate 5 g (Fibre 2 g, Sugars 2 g), Protein 27 g.
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Minced Garlic
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