Chicken Provençale

Yet another inspiration from that ever-bountiful well of culinary delights, Cuisine Magazine, this time from No 176 of May 2016, page 45, and thanks to Ginny Grant. Her original was for steaks, but I had a couple of nice chicken breast fillets that seemed to be awaiting just such delicious treatment, so chicken it was.

 

Ingredients.

¼ cup olive oil.

50g butter.

2 chicken breast fillets, trimmed.

1 medium leek, thinly sliced.

2 cloves garlic, peeled and chopped.

Salt and freshly ground black pepper to taste.

Zest of a lemon.

1 400g can baby tomatoes.

1/3 cup olives, stones out, chopped.

 

Method.

On a hot flame, melt the butter and oil together in a pan and brown the chicken breasts on both sides. Cover, reduce the heat and simmer until cooked right through. Remove the meat to a warming draw to rest and increase the heat under the pan. Sauté the leek until the slices have broken up into rings then add the garlic. Sauté until the garlic begins to turn golden then add the salt and pepper to taste and stir in the lemon zest, tomatoes and olives. Reduce the heat and simmer for another 5 minutes. Place the fillets on warm plates and cover with the sauce. Serve immediately.

 

Serve with: Roast potatoes, green beans.

 

Serves: 2.

 

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