Recipe

Chicken Provencal Recipe

	Debwin / All my dishes 1 year, 6 months ago I found this recipe on the Canadian Living website. I made it to take away this past weekend and it was a big hit...perfect to make ahead and reheat. Recipe can easily be halved. Prep:30m Cook:30m Servings:8	Debwin
	chicken wine mushrooms garlic

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Ingredients

3T olive oil

8 boneless, skinless chicken breasts, cubed (21/2lb)

or boneless, skinless chicken thighs.

11/2tspdried marjoram

11/2tsp dried thyme

11/2tsp dried rosemary, crumbled

1/4tsp crushed fennel seed

salt&pepper to taste

1lb mushrooms (button, portobello or shiitake) sliced

3 garlic cloves, minced

2c chicken stock

1/2c dry white wine

1/2c chopped green onion

chopped parsley for garnish

Directions

In a large skillet heat 2tsp of oil over med-high heat. Brown the chicken in 3 batches.

Return all the chicken to the pan and stir in the marjoram, thyme, rosemary, fennel seed and salt and pepper. Reduce heat, cover and cook for about 5mins. Transfer to a casserole dish.

Add remaining oil to the skillet over med-high heat, add mushrooms and garlic; cook, stirring until mushrooms start to brown.

Whisk flour into chicken stock. Add to pan along with the wine and any juices from the chicken. Bring to a boil over high heat; boil until sauce reduces to about 2 cups, about 7-10mins.

Add green onions; boil 1 min. more. Stir in chicken. Serve with rice and garnished with chopped parsley.

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