Chicken is, to me, a lovely kind of meat and I use it often when I don’t have much time to spend in the kitchen or if I fancy something quite light. Too often, though, I find myself cooking it the same way, that why I wanted to try chicken with Provençal Sauce. The perky Provençal Sauce that envelops these tender sautéed chicken breasts boasts stewed tomatoes, capers, and olives, which give the sauce its distinctive, briny flavor. Serve chicken with Provençal Sauce over pasta or Parmesan polenta, or just by itself. Spend a night in Provence with this French classic, rich with wine and the Mediterranean flavours of olives, tomatoes and roasted capsicum. You can also make it veggie by leaving out the bacon and chicken, and by replacing the chicken stock cube with a vegetable stock cube. Cook the vegetables and serve with feta, for a nice side dish.
2 teaspoons vegetable oil
4 small skinless, boneless chicken breast halves
1 medium onion, chopped
1 can Italian-style stewed tomatoes
1/2 cup pitted ripe olives, each cut in half
1 tablespoon drained capers
1/4 cup water
In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot.
Transfer chicken to platter; keep warm. After removing the chicken, reduce heat to medium. Add 1 teaspoon oil to skillet.
Add chopped onion and cook, stirring, until tender. Stir in stewed tomatoes, olives, capers, and water.
Cook, stirring, until heated through, about 1 minute. Spoon sauce over chicken and… voilà, chicken with Provençal Sauce is ready to please you.