Chicken Provencale


  • 1 ¼ lbs tomatoes
  • 1 T butter
  • 1 lb skinless boneless chicken breasts, in ½-inch slices
  • ¾ t garlic cloves, crushed
  • ¼ c fresh basil, chopped
  • 1 t orange peel, grated
  • ¾ t salt
  • ½ t fennel seeds, crushed
  • ⅛ t fresh ground black pepper
  • ¼ c green onions, sliced


Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups, set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked.

Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper.

Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken, cook only until hot, about 1 minute.


Preparation time: 10 minutes
Cooking time: 15 minutes