Chicken Provencal

READY IN: 50mins
Recipe by Maryland Jim

Not sure where I found this recipe, but I had it in with a bunch of other recipes marked "make again."

Top Review by Heydarl

What a lovely recipe. I made this in my crockpot for 8 hours without sauteing first, using chicken thigh fillets. The end result was a great meal that I served with pasta. Made for PAC Fall 2007.

Ingredients Nutrition


  1. In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt. Bring to a boil, reduce heat. Simmer, cover for 10 minutes. Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.
  2. Meanwhile, rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and lightly salt chicken.
  3. In a large frying pan heat the oil and paprika over medium-high heat. Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once.
  4. To serve, spoon vegetable over chicken.

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