Chicken Provençal
| Ingredients: | 4 Single Chicken Breasts (Boneless, 8-10
oz. each) 3 Tbsp. Vegetable Oil 1/2 Tsp. Salt 1/8 Tsp. White Pepper 1 Medium Tomato 5 Black Olives 1 Clove Garlic, minced 1/2 Cup Dry White Wine 3 Tbsp. Water 1/4 Tsp. Instant Chicken Bouillon (or 1/2 cube) 1/4 Cup Yoghurt Parsley (for garnish) |
| Instructions: | Heat Oil in Large Frying Pan
Add Chicken Breasts and Fry for approximately 15 min., or until golden brown and completely cooked. Season with Salt and Pepper and arrange on a heated platter and keep warm. Peel and Chop Tomato, Slice Olives. Add these with garlic to Pan Drippings. Pour in Wine and Water. Stir in dry Bouillon. Bring to a Boil. Simmer uncovered 8 min. Cool Sauce slightly. Gradually add Yoghurt. Warm Sauce over Low Heat if necessary. Pour over Chicken Breasts. Garnish with Parsley (serves 4) |
