Pan Roasted Chicken Provencal

Pan Roasted Chicken Provencal

Tags: Main Course

  • Prep Time: 15 min
  • Cook Time: 60 min
  • Ready Time: 75 min
  • Yield: 4

Ingredients

  • 1/3 cup Pillsbury BEST® All Purpose Flour
  • 3 1/2 pounds chicken breasts and thighs (4 each)
  • Salt and pepper
  • 2 tablespoons Crisco® Pure Canola Oil
  • 3/4 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
  • OR Smucker's® Sweet Orange Marmalade
  • 1/2 (16 oz.) package frozen red, yellow and green pepper strips (about 2 1/2 cups)
  • 1 (14 1/2 oz.) can diced tomatoes
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed rosemary
  • 1/2 teaspoon ground thyme
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

Preparation Directions

  • PLACE flour in a 1-gallon resealable food storage bag. Add chicken to flour, one piece at a time, shaking to coat with flour. Repeat with remaining chicken. Season chicken on all sides with salt and pepper.
  • HEAT oil in large skillet over medium-high heat. Add chicken, cooking until well-browned on all sides. Remove chicken from skillet. Drain oil from pan.
  • COMBINE orange marmalade, pepper strips, tomatoes, garlic, rosemary and thyme in skillet. Stir. Place chicken on vegetable mixture skin side down. Bring to a boil. Reduce to a simmer and cover.
  • COOK chicken 35 to 40 minutes, turning chicken skin side up halfway through cooking time. Cook until internal temperature reaches 165°F and juices run clear when pricked with a fork.
  • WHISK cornstarch into 1/4 cup of cold water. Place chicken on serving dish. Stir cornstarch mixture into vegetables. Cook until thickened. Spoon vegetable mixture on top of chicken.
  • TIP Delicious served over cooked rotelle or fusilli pasta.

Nutritional Information Per Serving

Serving Size (1/4), Calories 480 (Calories from Fat 130), Total Fat 13g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 150mg, Sodium 740mg, Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 21g), Protein 49g; Percent Daily Value*: Vitamin A 10%, Vitamin C 20%, Calcium 6%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.