2 tablespoons olive oil
4 chicken breasts
1 onion, chopped
2 cloves garlic, crushed
1 (16-ounce) can stewed tomatoes
2 teaspoons ground thyme
1 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (6-ounce) cans whole mushrooms, drained
1/4 cup chopped fresh parsley, divided
4 slices Swiss cheese


1. In large skillet, heat oil over medium heat. Add chicken, onion and garlic; cook about 10 minutes or until chicken is brown on all sides. Remove chicken from skillet and set aside.
2. To same skillet, add tomatoes, wine and thyme. Remove skin from chicken and return to skillet. Add salt, pepper, mushrooms and half of the parsley. Cook about 20 minutes more or until fork can be inserted in chicken with ease. Place 1 slice of cheese on each breast, sprinkle with remaining parsley, cover and simmer until cheese melts.
In the following recipe, do not feel limited to the specific vegetables and cheese that are suggested. For example, feel free to add peppers and use provolone cheese instead of the Swiss cheese.
Chicken Breasts Provencal
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