Chicken with Olives Recipe calories- Poulet a la Provencale-nutrition facts-fried chicken recipe

Chicken with Olives Recipe (Poulet â la Provençale)

Chicken breasts or turkey, veal or pork escalopes may be flattened for quick and even cooking. You can buy them ready-prepared in France, but they are easy to do at home.

PREP TIME: 15 min
COOK TIME: 25 min
READY TIME: 40 min
CALORIES: 261 (per serving)

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  • 6 ripe plum tomatoes
  • 4 skinless boneless chicken breasts (about 150—175 g/5—6 oz each)
  • 1.5 ml/1/4 tsp cayenne pepper
  • 75- 105 ml/5—7 tbsp extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 16-24 stoned black olives
  • Small handful fresh basil leaves
  • Salt


Chicken with Olives Recipe calories- Poulet a la Provencale-step by step with photo

1 Carefully remove the fillets (the long finger-shaped muscle on the back of each breast) and reserve for another use.

2 Place each chicken breast between two sheets of greaseproof paper or clear film and pound with the flat side of a meat hammer or roll out with a rolling pin to flatten to about 1.2 cm/1/2 in thick. Season with salt and the cayenne pepper.

3 Heat 45-60 ml/3-4 tbsp of olive oil in a large heavy frying pan over a medium-high heat. Add the chicken and cook for 4-5 minutes until golden brown and just cooked, turning them once. Transfer the chicken to warmed serving plates and keep warm while you cook the tomatoes and olives.

Chicken with Olives Recipe calories- Poulet a la Provencale-step by step with photo

4 Wipe out the frying pan and return to the heat. Add another 30-45 ml/2-3 tbsp of olive oil and fry the garlic for 1 minute until golden and fragrant. Stir in the olives, cook for a further 1 minute, then stir in the tomatoes. Shred the basil leaves and stir into the olive and tomato mixture, then spoon it over the chicken and serve at once.


Calories: 261.9
Fat: 13.1 g
Cholesterol: 64.9 mg
Sodium: 685.0 mg
Potassium: 186.7 mg
Carbs: 10.7 g
Protein: 24.3 g


If the tomato skins are at all tough, remove them by scoring the base of each tomato with a knife, then plunging them into boiling water for 45 seconds. The skin should simply peel off.

Giselle Farrow
Author: Giselle Farrow

Giselle Farrow, an American, has lived and worked for some three decades in France, where he is highly regarded as an authority on food and wine. Author of The French Menu Cookbook and of the award winning Simple French Food, he has also contributed to numerous gastronomic magazines in France and the United States, including the influential journals Cuisine et Vins de France and La Revue du Vin de France. He is a member of several distinguished gastronomic societies, including L'Academie Internationale du Vin, La Confrerie des Chevaliers du Tastevin and La Commanderie du Bontemps de Medoc et des Graves. Working in London with the series editorial staff, he has been basically responsible for the planning of this volume, and has supervised the final selection of recipes submitted by other consultants. The United States edition of The Good Cook has been revised by the Editors of Time-Life Books to bring it into complete accord with American customs and usage.