Mix the flour and the paprika, roll the chicken breasts in the flour mixture.
Heat the olive oil in a large pot, and add the chicken browning it in small enough batches so that the meat browns nicely.
Remove the meat, and saute the garlic, remember not too much or it will catch and become bitter
Add the wine and scrape the brown bits from the bottom of the pot, stir, and cook on a high heat until a sauce forms.
Turn down the heat to a low simmer, put the chicken back in the pan., sprinkle with the Herbes de Provence, salt, pepper and minced fresh herbs if desired and bake at 300f for 2 1/2 hours, or until the chicken is quite tender. Serve with a rice or potato dish.
The first time we cooked this was in the early 80?s at the Great Tree Hotel.
I remember it was on the menu when the great Egon Ronay himself came to stay and thought it a very tasty dish.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 6|
|Calories from Fat: 33 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 86.6mg||27 %|
|Sodium 127.2mg||4 %|
|Potassium 478.4mg||13 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 6.3g|
|Protein 35.2g||50 %|
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Calories per serving: 263
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