Chicken Provencal

One of the first dishes I learned to make when I was in culinary school was called Tofu Provencal. We pan-fried the tofu and made the sauce with boxed wine, which, in my opinion at least, not the best tasting dish. The tofu, despite my attempt to improve the flavor, remained bland and the texture was almost sponge-like. So one day, I tried the recipe again. I used chicken instead of tofu and a sweet Riesling in place of boxed wine. And it was amazing! I made this for some family friends, who don’t particularly enjoy the taste of wine, and they loved it. They couldn’t taste the wine, just a hint of sweetness.

Easily one of the best dishes I had made at the time and still one of my favorites today. You can use sweet onions in place of red if you don’t want as strong of an onion flavor.

Deglaze

Season to your preference

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Ingredients

• 2 Chicken Breast

• Salt and pepper to taste

• 2 Tbsp Oregano

• 2 Tbsp Basil

• ¾ cups Cherry Tomatoes, halved

• 2 tsp Capers

• ¼ cup Kalamata Olives

• ½ cup chicken broth

• 1 Tbsp Lemon Juice

• ½ cup White Wine (I usually use a Riesling)

• 1 tsp Garlic, Minced

• 6 Tbsp Red Onion

Prepare the Chicken:

Line a cookie sheet with aluminum foil and place chicken on pan. Season generously with salt pepper and basil. Bake at 350°F until the internal temperature is 165°F.

Make the sauce

1. Sauté onions and garlic until onions are translucent.

2. Deglaze the pan with the white wine and lemon juice

3. Add the olives and capers and cook until the sauce thickened.

4. Add tomatoes and reduce.

5. Stir in the herbs and salt and pepper to taste

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Have fun with it!

This goes great with rice or mashed potatoes. I hope y'all enjoy it! Let me know what y'all think in the comments!