CHICKEN OR VEAL PROVENCALE

Chicken or Veal Proven├žale

A very easy and excellent recipe combining tomatoes, mushrooms, and wine with chicken or veal. Serve with pasta or noodles and a green vegetable for a complete meal.
Based on a recipe from The New York Times Cookbook, Craig Claiborne, 1961, Harper & Row, Publishers, Inc., New York, NY, p 159.
Total Time50 mins
Course: Main Course - Chicken, Main Course - Veal
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts or veal rib meat or scallopine up to 2 pounds of meat
  • 1/4 cup flour
  • 1/4 cup olive oil
  • 10 ounces white mushrooms trimmed and sliced
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 16 ounces canned diced, unsalted tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • chopped parsley

Instructions

  • Cut meat into thin even slices. Pound, if necessary, until until even. Evenly coat with flour. 
  • In a large skillet, over medium heat, heat olive oil. Add meat and brown on both sides, cooking until slightly underdone. Remove to a plate lined with paper towels.
  • In remaining oil in skillet saute garlic and mushrooms until mushrooms release their liquid.
  • Add tomatoes and liquid, wine, salt, and pepper. Simmer, reducing liquid somewhat, approximately 10 minutes.
  • Return meat to pan, submerging in sauce, until heated through. Sprinkle with parsley and serve immediately.