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"Chicken with Provencal Vegetables"  kenny love
 Jul 04, 2003 08:57 PDT 

"Chicken with Provencal Vegetables"
(serve this flavorful dish either hot or at room temperature)


1 ½ lbs. boneless, skinned chicken breasts (cut into ¾-inch strips)
3 Tblspns. olive oil
1 med.-size onion (thinly sliced)
3 cloves of garlic (finely chopped)
2 small zucchini (cut crosswise into ¼-inch-thick rounds)
1 med.-size sweet green pepper (halved, cored and cut into ¼-inch-wide
1 med.-size sweet red pepper, halved, cored and cut into ¼-inch-wide
2 cans (14 oz. each) plum tomatoes (drained)
¼ cup chicken broth
2 Tblspns. Balsamic vinegar or red wine vinegar
¼ tsp. fennel seeds (crushed)
½ tsp. salt
½ tsp. pepper
2 Tblspns. Grated Parmesan cheese


Sauté the chicken strips in the oil in a large flameproof casserole or
Dutch oven over high heat, stirring until the chicken is lightly browned
(about 4 mins.).

Remove chicken to a plate, set aside and keep warm.

Add onion and garlic to casserole. Sauté over med. heat, stirring until
onion is softened (about 2 mins.) Add zucchini rounds and green and red
pepper strips. Cook for 2 mins. more, stirring to coat the vegetables
with the oil.

Add drained tomatoes, chicken broth, balsamic or red wine vinegar,
fennel seeds, salt and pepper to casserole. Lower heat and simmer
(covered), stirring frequently until vegetables are crisp-tender (about
5 mins.)

Return chick strips to the casserole and simmer (uncovered ) for 2-3
mins. longer, or until chicken is cooked through.

Sprinkle mixture with Parmesan cheese and serve.

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