Enjoy This Recipe Courtesy of Chef Les Kincaid 

Chicken Provençale with Bell Peppers & Olives

​​4 skinless boneless chicken breast halves, about 5 ounces each 
4 teaspoons dried mixed herbs de Provence 
4 tablespoons fruity olive oil 
6 cups mixed-color bell pepper strips 
6 large garlic cloves, finely chopped 
1 cup red or white wine 
2/3 cup pitted and halved meaty black olives such as Gaeta

Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness.  Sprinkle both sides with herbs de Provence and season with salt and pepper. In a large skillet, heat 1 tablespoon oil. Add chicken and sauté over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes. Remove to plate, leaving drippings in pan. 
Add remaining oil to pan. Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add wine; bring to a boil, and cook, stirring up any brown bits, for 30 seconds. Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes. Add olives and heat through, about 1 minute.

Yield:  4 servings

​Les Kincaid's

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