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Title: Chicken Provencal
Categories: Easy Chicken
Yield: 4 Servings
| 2 | tb | Olive oil |
| 1 | Garlic cloves, crushed | |
| 1 | lb | Chicken breast, boneless |
| 1 | lb | Zucchini |
| 1 | ts | Basil leaves |
| 1/4 | ts | Oregano leaves |
| 1 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | c | Cherry tomatoes |
| 1 | cn | Black olives |
| 2 | tb | Lemon juice |
Slice chicken breast 1/2" thick. Slice zucchini. Heat oil in wok or large skillet. Stir fry garlic, chicken, and zucchini over high heat 4-5 minutes.
Add basil, oregano, salt, and pepper; cook for 1 minute more. Add tomatoes and olives. Cook and stir for 2 minutes. Stir in lemon juice.
Sylvia's comments: fast and GREAT! I served it over rice. If I had sliced up the chicken breast ahead of time, this would be a good after-work dish. I may just leave out the chicken next time, this would be just as delicious as a vegetarian main dish. Only problem is that the veggies didn't cook as well as I like them, next time I'll stir fry just the veggies first until done, THEN add the chicken (if I use it).
Posted on GEnie by R.HOFFMAN14 [Richard]
MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat echoes
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