Poulet de Provence

By KatKD

Ingredients

• 2 split boneless skinless chicken breasts
• 2 Tblsp olive oil
• 6-8 baby bell mushrooms, halved
• 6-8 small onions, peeled
• ¼ cup four
• ¼ cup dry white wine
• ¼ cup chicken broth
• 1 Tblsp cognac
• Fajita or grill seasoning
• Herbes de Provence
• Smoked salt

Details

Servings 2

Preparation

Step 1

Season the chicken with fajita or grill seasoning and Herbes de Provence. Then, dredge in flour.

Add olive oil to an oven proof pan. Heat the pan on the stove over medium high heat. Brown the chicken. When turning for second side, add the mushrooms and onions. Sprinkle with additional Herbes de Provence and smoked salt.

When the second side is browned, add the wine, cognac, and chicken broth. Simmer briefly. Then, cover and roast in a preheated 400° F oven for 25 minutes (or a little less if the breasts are small), remove, let rest, covered, for 5 minutes (30 min total time).

Serve with grilled, roasted, or sautéed veggies – onion, zucchini, yellow squash.