| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Chicken, Sauces, Syd’s book |
2 |
Servings |
INGREDIENTS
| 2 |
|
Whole Chicken Breasts * |
| 1/4 |
c |
All-Purpose Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Fresh Ground Pepper |
| 1 |
tb |
Unsalted Butter |
| 1/2 |
c |
Dry White Wine |
| 14 |
oz |
Italian Plum Tomatoes |
| 1/2 |
c |
Julienned Red Bell Pepper |
| 1 |
|
Clove Garlic, Minced |
| 1 |
tb |
Minced Fresh Parsley |
| 1/8 |
ts |
Dried Thyme |
|
|
Salt And Pepper To Taste |
| 1/4 |
c |
Black Olives |
| 1 |
tb |
Drained Capers |
INSTRUCTIONS
PROVENCAL SAUCE
* Chicken breasts should be skinned, boned and split.
~-------------------------------------------------------------------------
Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned
flour. Heat butter in a medium skillet over medium heat. Add chicken and
saute., turning once, until cooked through, 8-10 minutes. Remove to
serving plate and keep warm. Sauce: Pour wine into skillet and increase
heat to medium high. De glaze skillet by heating the wine to boiling and
scrape loose browned bits on bottom of pan. Add tomatoes, bell pepper,
garlic, parsley and thyme; cook, stirring frequently, until thickened, 4-6
minutes. Season with salt and pepper. Spoon sauce over chicken and sprinkle
with olives and capers. Serve hot. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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