Chicken And Rice Provençal Recipes

CHICKEN AND RICE PROVENCAL

Steps:

• If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2-inch.
• In a shallow dish (a pie plate works well), combine the flour with 1-1/2 teaspoons salt, 3 teaspoons herbes de Provence and a few grinds of black pepper.
• Dredge each chicken breast in the flour mixture, shaking off the excess.
• Film the bottom of a large, heavy skillet with olive oil and place over medium-high heat. Add the chicken in a single layer and cook until barely golden, about 2 minutes per side. Transfer to a plate and set aside.
• Add a little more olive oil to the pan, reduce the heat to medium and add the garlic. Sauté until fragrant, 1/2 to 1 minute.
• Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom. Add the tomatoes and the remaining herbes de Provence.
• Bring the mixture to a simmer and cook for 3 to 4 minutes, stirring often. Season to taste with salt and pepper and add a bit more of the herbes de Provence if desired.
• Return the chicken to the pan and spoon some of the tomato mixture over each piece. Reduce the heat to medium-low, cover and continue cooking until the chicken is cooked through, 3 to 4 minutes longer.
• Place the rice in a serving dish and top with the chicken breasts. Stir the scallions into the tomato sauce, cook for 1 minute, then add the parsley.
• Spoon the tomatoes over the chicken and serve immediately.

RICE WITH HERBES DE PROVENCE

Steps:

• In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

CHICKEN RICE PROVENCAL

Steps:

• Heat a large skillet over medium-high heat, add oil and heat through. Add chicken and cook until lightly browned, about 6-10 minutes (I think the key to this recipe is to sear and caramelize the chicken.).
• Add mushrooms, onion and garlic. Reduce heat to medium; cook and stir 5 minutes or until onion is lightly browned. Stir in tomatoes, broth, salt and oregano; bring to boil.
• Reduce heat to simmer; cover and cook 30 mins., stirring once or twice.
• Just before serving stir in parsley. You can also add the rice at this time and heat through or serve over rice.