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    You are in: Home / Recipes / Chicken Sauté With White Wine and Tomatoes Recipe
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    Chicken Sauté With White Wine and Tomatoes

    Chicken Sauté With White Wine and Tomatoes. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Caroline Cooks's Note:

    Poulet Sauté à la Paysanne Provençale; from a 1940s cookbook,Portrait of a Beloved French Cook, bringing us the ultimate bonne femme,Clementine — and her mouthwatering recipes. (with a few changes)

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    Units: US | Metric


    1. 1
      Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
    2. 2
      In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
    3. 3
      Add onion and let it cook slowly until it is golden.
    4. 4
      Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
    5. 5
      DO NOT OVER-COOK at this point—tomatoes should be firm.
    6. 6
      Just before serving, add a dozen pitted black olives.
    7. 7
      Serve topped with sauce or with rice.

    Ratings & Reviews:

    • on August 31, 2009


      What a wonderful flavor loaded recipe. I used Chicken tenders instead of whole breasts. Unfortuneately I thought I had some sliced olives but when I went to get them the cupboard was bare, I will make this recipe again using whole breasts and have olives on hand. This is a keeper

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    • on June 11, 2007


      This is similar to a family favorite we have loved for long time. It's a great "go to" when you want something quick and delicious for dinner. I skipped dipping the chicken in flour and left out the olives. In place of parsley I used thyme and tarragon and added extra garlic. I used a Semilon Chardonnay for the wine. I cut the chicken ino smaller pieces and served this over fettuccini. Reviewed for ZWT3

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    • on June 10, 2007


      This recipe was made for the ZWTIII French Cooking Challenge and was done without wine. For the wine I used chicken broth. The chicken was moist and delicious. Served this over No Zee French Rice Pilaf which complimented the dish nicely. Definately a winning recipe.

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    Nutritional Facts for Chicken Sauté With White Wine and Tomatoes

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 324.6
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 3.8 g
    Cholesterol 76.0 mg
    Sodium 202.2 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 2.1 g
    Sugars 4.1 g
    Protein 28.7 g

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