Chicken Breasts A La Provencal from Restaurant Pascal -

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Chicken Breasts A La Provencal from Restaurant Pascal

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By Chef Pascal Olhats

Posted July 23rd, 2007

FabulousFoods.com Recommends: The Best Chicken Recipes, by , (2008, Boston Common Press)

Servings:	4
Author Notes:	This recipe comes to us from chef Pascal Olhats of Newport Beach, California's Restaurant Pascal, a favorite of discriminating locals.
Ingredients:	4 -skinless boneless chicken breasts 2 tomatoes 16 garlic cloves, blanched in milk 6 ounces pitted black olive halves mixed chopped fresh herbs to taste 10 ounces chicken stock 4 ounces dry chardonnay 1 ounces olive oil salt and pepper to taste
Instructions:	Season chicken with salt and pepper. Sauté the chicken in olive oil until it has a nice golden color. Remove the fat from the pan and add tomatoes, garlic, olives and fresh herbs into the pan with the chicken breasts. Add the wine and the chicken stock. Set oven to 400°F. Continue to braise chicken for about 12 minutes, while oven heats. Remove chicken from pan and place in a baking dish in oven while you continue. Reduce the sauce to 1/3. Add olive oil. Remove chicken from oven and place onto plates and pour hot sauce over it. Garnish with fresh herbs.