Chicken Provencale with Bell Peppers and Olives

1. 1

   Use the heel of your hand to flatten chicken into more or less even 1/2-inch thickness.

2. 2

   Sprinkle both sides with herbes de Provence and season with salt and pepper.

3. 3

   In a large skillet, heat 1 tablespoon oil.

4. 4

   Add chicken and saute over medium to medium high heat until well-browned on both sides and almost cooked through, about 5 minutes.

5. 5

   Remove to plate, leaving drippings in pan.

6. 6

   Add remaining oil to pan.

7. 7

   Add peppers and cook, stirring until they begin to soften and brown, about 3 minutes.

8. 8

   Add garlic and cook, stirring, for 1 minute.

9. 9

   Add wine, bring to a boil, and cook, stirring up any brown bits, for 30 seconds.

10. 10

    Return chicken and any accumulated juices to pan, reduce heat to medium-low, and simmer, partially covered, until chicken is cooked through, about 3 minutes.

11. 11

    Add olives and heat through, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.