Chicken Provencal

Name: Chicken Provencal
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds); , Salt and pepper; 2 tablespoons, olive oil; 10 ounces, cremini or white mushrooms, quartered; 1 , shallot, halved and sliced thin; 1/2 cup, white wine; 1 teaspoon, grated zest plus segmented fruit from 1 orange (see note); 2 tablespoons, unsalted butter; 1/4 cup, chopped pitted kalamata olives; 1 teaspoon, fresh rosemary, minced

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Appears in Cook's Country October/November 2008

With our recipe, this elegant dinner is accessible any night of the week.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Patting the chicken breasts dry before cooking our recipe for Chicken Provençal was essential—otherwise they would not brown properly. When purchasing kalamata olives, we found it was best to look for the fresher olives from the refrigerato...

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