Chicken Provencale

1 package Knorr® Tomato with Basil recipe mix
1-1/4 cups chicken broth
1 lb. boneless, skinless chicken breast halves
1/4 teaspoon ground black pepper
1 tablespoon Bertolli® Classico™ Olive Oil
2 cups sliced onions
1 cup sliced fennel (optional)
1 tablespoon balsamic vinegar

Blend Knorr ® Recipe Classics ™ Tomato with Basil Soup, Dip and Recipe Mix with broth; set aside.

Season chicken with pepper. In 12-inch nonstick skillet, heat olive oil over medium-high heat and brown chicken, turning once, about 6 minutes. Remove chicken and set aside.

In same skillet, add onions and fennel and cook, stirring occasionally, 3 minutes or until tender. Add vinegar and cook 1 minute. Stir in broth mixture and bring to a boil over high heat. Reduce heat to low and return chicken to skillet. Simmer covered 6 minutes or until chicken is thoroughly cooked.

Serves 4

Cuisinart Chef’s Classic Nonstick 12-Inch Skillet with Glass Cover

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