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Chicken Provencale

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    Source: www.chef2chef.netReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, C, D, P
    MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. The orange peel, fennel and tomatoes give this dish an international flair. Serve with cooked rice or Penne pasta

    2. 1 1/4 pounds tomatoes

    3. 1 tablespoon butter

    4. 1 pound skinless boneless chicken breasts, in 1/2-inch slices

    5. 3/4 teaspoon garlic cloves, crushed

    6. 1/4 cup fresh basil, chopped

    7. 1 teaspoon orange peel, grated

    8. 3/4 teaspoon salt

    9. 1/2 teaspoon fennel seeds, crushed

    10. 1/8 teaspoon fresh ground black pepper

    11. 1/4 cup green onions,

    Instructions Jump to Ingredients ↑

    1. Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups; set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked. Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper. Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken; cook only until hot, about1 minute.

    2. Source: The Florida Tomato Committee Date Published: 11/19/

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