Chicken Provencal: How to Make this Simple Classic

Herbs de provence is the key to this chicken provencal, but I am making this version strictly my own. On a recent trip to Southeast France, I had the opportunity to rent a house for a few days and with the long days of exploring and touristing, sometimes coming home to cook dinner was the best way to relax for the evening. It also gave me an opportunity to visit French grocery stores and buy some local delicacies like the fresh produce, butter, cheese, and of course herbs de provence which are critical for this recipe.

This version is a simple, paired down version in which I use demi sel butter instead of olive oil, omit the olives and tomatoes, and roast this simply in a pan. The herbs de provence add the warm, aromatic flavor that includes the regional blend of thyme, rosemary, oregano, marjoram, tarragon and maybe some other fragrant dried greens to round out the flavor of this simple chicken recipe. Pair this with ratatouille, an endive salad, and a fresh baguette for the full French vacation mode effect.

Serves 4

Suggested Wine Pairing:

Pair this chicken provencal with a bottle of Sancerre – use a dash for cooking and drink the rest!

Chicken Provencal Ingredients:

4 chicken breasts, trimmed and pounded thin

1 tablespoon of herb de provence

1/2 onion, finely diced

3 cloves of garlic, minced

2 tablespoons of butter

Juice of 1/2 lemon

1/4 cup of white wine

Salt and pepper to taste

Instructions:

1. Trim the chicken breasts and pound thin, about 1/2 inch thick.
2. Season the chicken with salt, pepper, and a generous amount of herbs de provence.
3. In a skillet over medium-high heat melt half of the butter and sear the chicken breasts for about 3-5 minutes each side so that they are just browned. Remove from the heat.
4. In the same pan, add the rest of the butter and saute the onions for about 5 minutes. Add the garlic, more salt and pepper, lemon juice, and white wine. Bring the mixture to a simmer.
5. Add the chicken back in and allow to cook through – another 5 minutes or so. Serve immediately with a baguette for the true French feel.

If you like my chicken provencal, be sure to try my herb marinated chicken too!