Chicken Provencale

1. 1

   Preheat oven to 180C (160C fan forced).

2. 2

   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.

3. 3

   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.

4. 4

   Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.

5. 5

   Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.

6. 6

   Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.

7. 7

   Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.

8. 8

   Spoon tomato mixture over the chicken and cover.

9. 9

   Bake for 30 minutes or until chicken is cooked through.

10. 10

    Add olives if using in the last 5 minutes.

11. 11

    Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.