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Chicken Provençal

chicken - breast

3 tablespoon olive oil
8 boneless skinless chicken breasts; cubed (2-1/2 lb)
1 1/2 teaspoon dried marjoram
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried rosemary; crumbled
1/2 teaspoon pepper
1/4 teaspoon fennel seeds; crushed
1 lb mushrooms; (button, portobello)
3 cloves garlic; minced
3 tablespoon all-purpose flour
2 cup chicken stock
1/2 cup dry white wine
1/2 cup chopped green onions
2 tablespoon chopped fresh parsley

In large skillet, heat 2 tsp of the oil over medium-high heat, brown chicken, in 3 batches and adding a little more of the oil if necessary. Return all chicken to pan; stir in marjoram, thyme, rosemary, pepper and fennel seeds. Reduce heat to medium; cover and cook for 5 minutes. Transfer to ovenproof casserole dish. Add remaining oil to skillet, heat over medium-high heat. Add mushrooms and garlic; cook, stirring, for 7 minutes or until starting to brown. Whisk flour into stock; add to pan along with wine and any juices from chicken in dish. Bring to boil over high heat; boil for 7 minutes. Add green onions; boil for 1 minute longer or until reduced to about 2 cups. Stir into chicken mixture. (Dish can be cooled in refrigerator and stored for up to 24 hours; reheat in 350°F oven for about 20 minutes, stirring occasionally. Or microwave at Medium-High/70% for about 5 minutes.) Garnish with parsley.

Contributor: Canadian Living Magazine - December, 1997

Yield: 8 servings

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