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EatingWell
Provencal Chicken
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.
EatingWell Test Kitchen

Ingredients
Directions
Nutrition Facts
Per Serving:
238 calories; protein 25.4g; carbohydrates 14.5g; dietary fiber 1.6g; sugars 4.5g; fat 6.7g; saturated fat 1.3g; cholesterol 62.7mg; vitamin a iu 829.5IU; vitamin c 21mg; folate 31.9mcg; calcium 48mg; iron 2.1mg; magnesium 29.2mg; potassium 276.7mg; sodium 701.2mg; thiamin 0.1mg.
Exchanges:
1 1/2 vegetable, 4 lean protein, 1 fat
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