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    You are in: Home / Recipes / Chicken Provencale Recipe
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    Chicken Provencale

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on December 10, 2012

      This made a very tasty meal indeed. I used 2 boneless chicken breasts that were flattened slightly for more even cooking. The chicken was coated with a gluten free flour blend before browning. I was serving this over gluten free noodles and decided to make the full amount of sauce. The sherry was substituted with equal amounts of apple cider vinegar and water. The end result was delicious. Served with a side salad. Made for Aussie Swap.

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    • on May 09, 2011

      Yum, yum, yum! So easy, so delicious. I made half a batch and sliced the chicken breasts in half horizontally. I completely forgot the flour, but didn't miss it at all -- guess that means it could be gluten-free. I have plenty of cherry tomatoes from the garden, so I used those -- halved. The chicken stayed juicy and tender, and the olives were a perfect addition. My photos are before and after cooking. Thanks for posting.

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    • on November 08, 2009

      A very delicious dinner. I cut the recipe back to one serving and just did it all in the skillet. I replaced the sherry with chicken stock. After the photo was taken I mixed orzo and spinach into the tomato and onion mix. It blended beautifully and made an excellent bed for the chicken. I loved the olives too. Sorry that I had to use the indoor lighting for the pic, these days the sun is gone by dinner time. Made for Photo Tag.

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    • on September 03, 2009

      Excellent! The chicken was most definitely tender and very tasty. I used cooking sherry (that's all I had), and omitted the olives (we don't care for them). Even my picky 9-yr old son ate it up happily. I served it over rice, but next time I think I will try it over pasta.

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    • on August 16, 2009

      This is a restaurant quality dish but was pretty simple to make. I left out the olives because my little girl won't eat them but other than that made this exactly as written. Thanks Pat! Made for MMR Ed'n 8.

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    • on July 23, 2009

      This is such an easy recipe. Great flavours and the chicken is so tender done this way. I did only have sweet sherry on hand, and the chicken still was sooooo good. I also did not use the olives, but this recipe was still great without them. I served with rice & this was an excellenet dish for a cold winters night. Thaks Pat, a great recipe indeed!

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    • on July 19, 2009

      I really enjoyed this recipe! I am usually not a big fan of the taste of chicken breast, but this really had a great flavor!!! It came out jucy and tasty! We didn't have dry sheery so we used red wine vinegar, and it worked well.

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    Nutritional Facts for Chicken Provencale

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 180.9
     
    Calories from Fat 93
    51%
    Total Fat 10.4 g
    16%
    Saturated Fat 6.4 g
    32%
    Cholesterol 26.7 mg
    8%
    Sodium 97.5 mg
    4%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.0 g
    16%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    chicken breast fillets

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