Chicken Sauté Provençale

By klgettins

Ingredients

• 2 tablespoons good olive oil
• 4 4-5 oz skinless, boneless chicken breasts
• 1/2 small yellow onion, finely chopped
• 2 large cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup dry white wine
• 1 can diced fire roasted tomatoes (I use Muir Glen)
• 1 Tbsp chopped fresh oregano (substitute 1 tsp dried oregano)
• 1 Tbsp chopped fresh parsley
• Parsley for garnish

Details

Servings 4
Adapted from barefootnkitchen.blogspot.com

Preparation

Step 1

Heat a large frying pan over medium heat. Add oil and warm.

When hot, add chicken, onion, garlic, salt and pepper and cook, turning the chicken once, 2-3 minutes each side. Chicken should be lightly browned on the outside.

Add the wine and bring to a boil.

Add tomatoes and oregano and return to boil.

Reduce heat to low, cover partially and cook 5-7 minutes. Sauce should have thickened and chicken have become opaque throughout when cut with a knife.

Note: Make extra sauce. It is delicious the next day poured over leftover rice or couscous and warmed quickly in the microwave.