Sauteed Chicken a la Provencale

Live from the Branch Bistro, Chef  Roland Parney shares his savory recipe for Sauteed Chicken a la Provencale


Sauteed Chicken a la Provencale

Serves  4

Ingredients

24 OZ of Chicken Breast

1/2 Sliced medium yellow onion

1 cup Sliced mushrooms

2 tsp Chopped basil

Pinch Thyme leaves

1 tsp Chopped parsley

1 tsp Diced garlic

Pinch Salt

pinch Black ground pepper

1/3 cup Roquefort or bleu cheese

2 Oz butter


Procedure

Step 1. Slice the chichen about 3 ounces.

Step 2. In your sauteed pan have the butter malted at high temperature. Add the chicken and the onion, sauteed for 2 minutes and add the mushrooms.
Sauteed for 3 minutes and add basil, thyme, parsley, garlic. Have salt & pepper to taste.


Step 3. Let simmer 2 minutes at medium heat and add the cheese, stir well for a minute and serve.

Chef Roland Parny




Sauteed Vegetables

Serves 4

Cut the vegetables in small sticks (julienne)

1/2 cup sliced onion

1/2 cup Green bell pepper

1/2 cup Carrots

1/2 cup Zucchini

1/2 cup Yellow squash

Pinch Salt

Pinch Ground black pepper

1 tsp Diced garlic

1 tsp Chopped basil

3 Oz Butter

Melt the butter in the sauteed pan at high temperature and add onion, sauteed for a minute, add bell pepper and carrots, sauteed for 4 minutes. Add zucchini and yellow squash, salt, pepper, garlic, basil, sauteed for 2 minutes and serve.