Chicken Provencale

19.10.2008 | Author: Cook | Posted in 2900 recipes
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Chicken Provencale


Servings: 6
Ingredients: 

  • 6 x  Chicken, boned                      2 c  Bouillon, chicken
    • 

  • 4 tb Olive oil                           8 oz Tomato, can
    • 

  • 2 tb Butter                              4 tb Flour
    • 

  • 1    Onion, chopped, medium            1/4 c  Sherry
    • 

  • 1    Celery, chopped, stalk              2 tb Parsley, chopped
    • 

  • 1 c  Water, boiling
    •

Debone chicken and remove skin. In large skillet heat butter and oil.
Saute’ chicken on both sides until brown. Remove from pan. In same
skillet saute’ onions and celery about 5 minutes. Blend in flour; slowly
add water with chicken bouillon dissolved in it. Add can of whole tomatoes
and stir till mixture comes to a boil. Season with salt pepper. Add
chicken, sherry and parsley. Cover, simmer until tender, about 30 minutes.

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