Chicken Provencale

Recipe by ImPat
READY IN: 1hr 5mins




  • Preheat oven to 180C (160C fan forced).
  • Place flour in a shallow bowl (snap/zip lock bag), season with salt and pepper and coat the chicken breasts (if using bag do 2 at a time) and shake of excess and place on a plate.
  • Melt butter in a frying pan over medium high heat and add the chicken breasts and cook for 2 to 3 minutes each side or until golden.
  • Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.
  • Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.
  • Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.
  • Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.
  • Spoon tomato mixture over the chicken and cover.
  • Bake for 30 minutes or until chicken is cooked through.
  • Add olives if using in the last 5 minutes.
  • Sprinkle with parsley and serve.