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April 24, 2012

Chicken Provencal

As I have talked about before in the last year I have been making attempts to make my husband and two sons eat more chicken breast. They love chicken thighs and will eat them happily, but getting them to eat chicken breasts is a struggle. I am not much better than they are, if given the choice I will pick chicken thighs or another type of meat. Cut-up and cooked in pasta or stir-fry chicken breast can be moist and delicious. However, when it is cooked as a whole breast it often comes out dry and unappetizing. Therefore I have been trying to make a larger variety of chicken breast recipes, hoping that I will find some that are more appealing to my family. The February issue of All You Magazine had a recipe for Chicken Provencal, which looked like a great new chicken breast recipe to try for my family.


This recipe has 9 ingredients. It takes 15 minutes of cooking time and 10 minutes of prep and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store, except for whatever reason they were out of parsley, so since it was just a topping ingredient I left it out. To save time I purchased pitted olives, I hate having to pit olives myself. Make sure to pound out the chicken breasts very flat in order to ensure even cooking and to keep them moist, especially if your chicken breasts are on the large side. I chose to add the capers as suggested as an option to 'dress up' the recipe. I followed the remainder of the recipe as written.

The sauce on this recipe was delicious. It worked well with the chicken breast and even my two sons ate it happily. I do wish that there was more sauce for all the chicken breasts. I think this recipe would be even better if the sauce was doubled. It would allow for the chicken breast to remain moist and the flavors to develop even further. Pan browning the chicken made for a delicious crusty outside with a moist delicate interior. Overall, a chicken breast recipe which is easy to make and has a delicious sauce.

For the recipe go to Chicken Provencal.

6 comments:

  1. Are they flaming in the first picture? How cool!!! It's difficult to cook a chicken breast without drying it out and making it like cardboard in some cases. This recipe looks awesome and delicious!! Must try it sometime!

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    1. It's just steam, but it does look like it's flaming :) I agree that cooking chicken breast can be very difficult! Since this recipe browns the breasts first they stay nice and moist!

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  2. This looks pretty good!!! We love chicken breast in this house, and you're right, it's so easy to overcook and dry them out. I find it makes a huge difference to broil instead of bake chicken breasts, so much juicier!

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    1. Thanks :) I agree that broiled and grilled breasts are much juicer than baked. Baked chicken breasts often turn out like cardboard!

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  3. I've always wanted to make Chicken Provencal. It sounds so fancy! I love the down-to-earth way you handle recipes, Frugal. You always make everything sound so accessible. I'll definitely give this one a go! Also, I wanted to tell you that I really like that you've been adding a picture of the ingredients. :)

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    1. Thanks :) I try to make the recipes appealing, so many food magazines make everything seem so complicated, when for the most part when they are broken down they are quite easy. Recipes should be accessible to everyone, we all deserve to eat great food!

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