Chicken Provençal

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1
tablespoon olive or canola oil
4
boneless skinless chicken breasts (1 lb)
1
large onion, sliced
1
cup cherry tomatoes, halved
1
can (14 oz) artichoke hearts, drained, quartered
12
pitted extra-large ripe olives, halved
2
cloves garlic, minced
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon fennel seed, crushed
1/2
cup chicken broth

Directions

Notes

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Nutrition Information

Recipe Step Photos

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