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Name: Chicken Saute Provencale
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 lg Garlic chopped; 1 lg Onion chopped; 1 cn Diced peeled tomatoes;; 2 Bay Leaves; 4 tb olive oil; 2 1/2 ts Dried Oregano; 1/2 ts Paprika; ; (3 x 1/2-inch); 3 Strips orange peel; (orange; 4 Skinless boneless chicken

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INGREDIENTS

4 lg Garlic ; chopped
1 lg Onion ; chopped
1 cn Diced peeled tomatoes;
2 Bay Leaves
4 tb olive oil
2 1/2 ts Dried Oregano
1/2 ts Paprika
; (3 x 1/2-inch)
3 Strips orange peel; (orange
4 Skinless boneless chicken

Servings

INSTRUCTIONS

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add tomatoes with their juices, orange peel, oregano, bay leaves and paprika and cook until sauce thickens, stirring occasionally, about 30 minutes. Discard bay leaves. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until cooked through, about 5 minutes per side. Transfer to plate. Rewarm sauce and spoon over chicken. Serves 4. Bon Appetit October 1994

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Nutrition

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Serving Size: 1 Serving (2780g)
Recipe Makes: 1 servings

Calories: 3353
Calories from Fat: 864 (26%)

Amt Per Serving		% DV

	Total Fat 96g	128 %
	Saturated Fat 23g	115 %
	Monounsaturated Fat 33.7g
	Polyunsanturated Fat 21.8g
Cholesterol 1842.4mg		567 %
Sodium 2036.5mg		70 %
Potassium 6389.8mg		168 %
Total Carbohydrate 23g		7 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 16.7g
Protein 566.2g		809 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3353

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