Chicken Provencal

Author: Mel Cowen

Serves: 4 servings

Ingredients

• 1 small onion, chopped

• 2-3 garlic cloves, minced

• 1 Tbsp fresh thyme leaves, chopped

• 1 Tbsp fresh rosemary leaves, chopped

• 1 Tbsp fresh flat leaf parsley, chopped

• 1.5 tsp fennel seeds

• 1 cup sweet vermouth

• 4 Tbsp olive oil (divided)

• 4 boneless, skinless chicken breasts

• Himalayan salt

• 1 Tbsp basic GF flour mix

• 1/2 cup chicken stock (Swanson makes a GF version)

• 2-3 small tomatoes, diced

• 10-12 green olives

• 2 cups broccoli, chopped into bite sized pieces

Instructions

• In a large bowl, combine onion, garlic, herbs, fennel seeds, vermouth, and half the olive oil.

• Add chicken breasts and marinade for 2-3 hours in the fridge.

• Take the chicken breasts out of the marinade, wiping off as much of the herbs as you can.

• Season with salt and set aside.

• Preheat the oven to 400F

• In a large skillet, add the remaining 2 Tbsp of olive oil. Heat well.

• Add chicken breasts and cook until browned on both sides, but not cooked all the way through – 2-3 minutes per side.

• Remove from the skillet and put on a plate.

• Add flour to the pan and stir it in with the oil.

• Add half of the marinade, scraping the bottom of the pan with a spatula.

• Cook on high until the sauce thickens (about 2 minutes) then reduce to medium heat.

• Add the rest of the marinade and stir in the chicken stock.

• Put chicken breasts back in, the tomatoes, green olives and broccoli.

• Bring to a boil then move it to preheated oven.

• Cook uncovered in the oven for 25 minutes.

• Serve with a side of rice or baby red potatoes.

Notes * If you don’t have sweet vermouth, you can use white wine. If you don’t need this to be GF, you can use regular white flour and chicken broth