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PROVENCAL CHICKEN SAUTE

Category:    Chicken, Sauces, Fresh herbs
Yield: 2 servings
 
      2    Whole Chicken Breasts *           1/4 ts Fresh Ground Pepper
    1/4 c  All-Purpose Flour                   1 tb Unsalted Butter
    1/4 ts Salt                          

------------------------------PROVENCAL SAUCE------------------------------
    1/2 c  Dry White Wine                    1/8 ts Dried Thyme
     14 oz Italian Plum Tomatoes                    Salt And Pepper To Taste
    1/2 c  Julienned Red Bell Pepper         1/4 c  Black Olives
      1    Clove Garlic, Minced                1 tb Drained Capers
      1 tb Minced Fresh Parsley           
 
  * 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. 
 

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