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Chicken Provencale with Bell Peppers and Olives
Ingredients
- 4 skinless boneless chicken breast halves, about 5 ounces each
- 4 teaspoons dried mixed herbs de Provence
- 4 tablespoons fruity olive oil
- 6 cups mixed-color bell pepper strips
- 6 large garlic cloves, finely chopped
- 1 cup red or white wine
- 2/3 cup pitted and halved meaty black olives such as Gaeta
Instructions
Chicken Provencale with Bell Peppers and Olives serves 8 original recipe by Food Network.
Details
- Servings: 8
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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