CHICKEN PROVENCAL
Not sure where I found this recipe, but I had it in with a bunch of other recipes marked "make again."
Provided by Maryland Jim
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt. Bring to a boil, reduce heat. Simmer, cover for 10 minutes. Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.
- Meanwhile, rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and lightly salt chicken.
- In a large frying pan heat the oil and paprika over medium-high heat. Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once.
- To serve, spoon vegetable over chicken.
Nutrition Facts : Calories 222.8, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 83.7, Carbohydrate 12.1, Fiber 4.3, Sugar 5.8, Protein 29.2
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