Chicken Provencal

Ingredients

  • ¼ cup Feta cheese crumbled
  • 1 tablespoon Italian parsley chopped
  • zest of one lemon ; juice of half
  • 1 tablespoon capers
  • ¼ cup chopped Kalamata olives
  • 1 teaspoon ground fennel
  • 6 cup water
  • + 14 more ingredients
    • 1 Idaho potato peeled and cut into 1 inch pieces
    • ½ c low sodium chicken broth
    • 3 tablespoon balsamic vinegar
    • ¼ cup sundried tomatoes sliced thin
    • ½ teaspoon ground black pepper
    • 1 ½ teaspoon salt
    • 1 ½ tablespoon fresh tarragon chopped
    • 1 teaspoon fresh thyme chopped
    • half a red onion peeled and cut into 4 wedges
    • 1 red bell pepper cut into eight strips
    • 1 head fennel cut into eight wedges
    • ½ teaspoon dried oregano
    • 4 tablespoon Extra Virgin Olive Oil
    • 4 boneless, skinless chicken breasts

Coat chicken breasts with 1 Tbs of the Extra Virgin oil, dried oregano and a pinch of salt and pepper. Heat large frying pan and brown both sides of chicken breasts. Remove and place chicken in center of large (minimum 12 by 10 inch) baking pan with sides. Toss fennel, bell pepper and onion with ...

View full recipe at Spry Living

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