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Chicken Provençal

This is delicious, and it doesn't take much to make it really healthy. It's not necessary to flour the chicken before sautéing, and you can use less oil if you don't. I used more of the vegetables, and, in fact, you could add a greater variety of vegetables – such as asparagus, green beans, artichoke hearts or celery. If you don't want to use wine, you can substitute fat-free chicken broth.

4 servings

• 1/4 cup olive oil
• 4 chicken boneless, skinless chicken breast halves
• 1/2 cup seasoned flour
• 1/4 cup green bell pepper, diced
• 1/4 cup onion, diced
• 1 teaspoon garlic, minced
• 1/2 cup tomatoes, diced
• 2 tablespoons fresh basil, chopped
• 1/4 cup black olives, pitted and sliced
• 3/4 cup white wine
• 1 teaspoon salt
• Pepper, to taste

Heat the oil in a large, heavy skillet. Dredge the chicken in the flour and saute until cooked through. Set aside and keep warm.

Add the bell pepper, onion and garlic to the pan. Cook just until soft. Add the tomatoes, basil and olives. Cook for 2 minutes. Add the wine and salt, and simmer until slightly thickened. Check the seasonings, and add pepper if desired. Spoon over the warm chicken.

Per serving: 359 calories, 16 g fat, 66 mg cholesterol, 1,219 mg sodium, 17 g carbohydrates, 29 g protein, 2 g fiber.

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