Chicken saute provencale - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 1 | large | Onion, chopped |
| 4 | larges | Garlic cloves, chopped |
| 1 | can | (28-oz) diced peeled tomatoes |
| 3 | 3 x 1/2-inch strips orange peel (orange part only) | |
| 2½ | teaspoon | Dried oregano |
| 2 | Bay leaves | |
| ½ | teaspoon | Paprika |
| 4 | Skinless boneless chicken breast halves | |
Directions
Heat 2 T oil in heavy large saucepan over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes.
Discard bay leaves.
Heat remaining 2 T oil in heavy large skillet over medium-high heat.
Season chicken with salt and pepper. Add chicken to skillet and saute until cooked through, about 5 minutes per side. Transfer to plate.
Rewarm sauce and spoon over chicken.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>