Chicken Provencale

Serve this light but flavorful dish at your next luncheon.

Serves 4

4 Chicken breasts, boneless, skinless
1/2 cup Flour
2 Tablespoons Olive oil
1/4 cup Green bell peppers, diced
1/4 cup Onion, diced
1 teaspoon Garlic, minced
1/4 cup Black olives, sliced
1/2 cup Tomatoes, diced
2 Tablespoons Basil, fresh, chopped
3/4 cup Wine, white
Salt and pepper to taste

Heat the oil in a large, heavy skillet. Dredge the chicken in the flour and saute. Set aside and keep warm. Add the peppers, onion, and garlic to the pan. Cook until just soft. Add the tomatoes, basil, and olives. Cook for 2 minutes. Add the wine and simmer until slightly thickened. Check the seasonings. Spoon over the warm chicken.

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Video Online Workshop Chiba, Japan