Provencal Chicken
This is an easy chicken recipe that will appeal to the busy cook! That aren't a lot of extraneous steps yet the resulting flavor is complex. The bouquet of dried herbs in this dish give an intense, rich flavor to the chicken and peppers.
We know your time is important, and so is the value of a good meal. Get the best of both worlds with Provencal Chicken and enjoy this mouthwatering dish that's ready in about a half an hour.
Prep Time: 5 min.
Cooking Time: 25 min.
Servings: 4
Cooking Method: Stovetop
Category: Quick and Easy, Chicken
Cuisine: Mediterranean
Ingredients:
- 1 cup (approximately 2 ounces) sun-dried tomatoes
- 2 Tablespoons olive oil
- 1 pound of boneless chicken breasts, cut into 1" cubes
- 2 teaspoons of Dried Shallots
- 1 pound assorted red, yellow, and green bell peppers, stemmed, seeded, and cut into 1" pieces
- 2 1/4 teaspoon California Roasted Minced Garlic
- 1 teaspoon dried Mediterranean Thyme
- 1 teaspoon dried Greek Oregano
- 1 teaspoon Cracked Rosemary
- 2 teaspoons Dried Basil
- 1/2 cup chicken broth or white wine
- Salt and pepper to taste
Instructions:
- Reconstitute the sun-dried tomatoes in hot water for about 5 minutes. Discard the water.
- Heat 2 Tablespoons of olive oil in a large saute pan. Add chicken and saute on high heat until browned and cooked through.
- Add Dried Shallots to the chicken and saute until shallots become soft and browned.
- Add chopped peppers to the chicken and saute until peppers are wilted but still crisp.
- Add California Roasted Minced Garlic, Mediterranean Thyme, Greek Oregano, Cracked Rosemary, Dried Basil, and reconstituted tomatoes to the pan and stir to mix.
- Add broth or wine and scrape up any browned bits from the bottom of the pan. Let it simmer until the alcohol has cooked off, for 1-2 minutes.
- Continue to cook until it is heated through. Taste, add Fine Sea Salt and Medium Grind Black Pepper, if necessary. Serve.