Chicken provencale

Our Chicken provencale recipe is a family favourite.

Ingredients 

• 4 chicken breast fillets, trimmed
•  1/3 cup plain flour
•  50g butter, chopped
•  1 medium brown onion, finely chopped
•  1/2 cup dry sherry
•  400g can diced tomatoes
•  1/4 cup kalamata olives
•  2 tablespoons chopped fresh flat-leaf parsley leaves
•  Steamed potatoes and broccolini, to serve

Method

Step 1
Preheat oven to 180°C/160°C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.
Step 2
Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.
Step 3
Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon tomato mixture over chicken. Cover.
Step 4
Bake for 30 minutes or until chicken is cooked through, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini.


Nutrition

Energy 1711kJ	Fat saturated 8.00g
Fat Total 13.30g	Carbohydrate sugars g
Carbohydrate Total 16.70g	Dietary Fibre 2.20g
Protein 46.40g	Cholesterol 162.00mg
Sodium 370.00mg

All nutrition values are per serve.

Source:


http://www.taste.com.au/recipes/23414/chicken+provencale?ref=collections,french-recipes