Chicken Provençal
Ingredients
- 2 lb chicken breasts boneless, skinless and halved so that they are approximately 1/2" thick
- 1 tbsp olive oil extra virgin
- 1 onion thinly sliced
- 4 garlic cloves minced
- 1 red pepper cored, seeded, and chopped into 1 inch squares
- 1 zucchini halved lengthwise and sliced into 1/4" thick slices
- 1 small eggplant sliced 1/4" thick and cut into wedges
- 28 oz canned tomatoes drained and chopped
- 1/4 tsp basil dried
- 1/4 tsp thyme dried
- 1/4 tsp oregano dried
- 2 tbsp parsley minced
Instructions
- Preheat the oven to 375°F
- Season the chicken with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken on both sides until golden, about 5 minutes per side. Remove and set aside.
- Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
- Stir in the peppers and zucchini and cook for 5 minutes. Add the eggplant and cook for another 5 minutes
- Return the chicken to the skillet along with the basil, thyme, and oregano. Add the tomatoes and reduce skillet to simmer for 15 minutes or until the chicken is no longer pink inside.
- Serve hot, garnished with parsley.