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How To make Garlic Chicken Provencal Soup
SOUP:
2 T Butter
1/2 c Chopped onion
1/4 c Butter
4 Boneless, skinless
-chicken breast halves 2 16 oz cans Italian plum
-tomatoes, undrained, -cut into pieces 1 c Dry white wine or water
16 oz Pkg Green Giant Pasta
-Accents Garlic Seasoning -Frozen Vegetables & -Pasta GARNISH:
1/4 c Grated Parmesan cheese
1/4 c Chopped fresh parsley
Melt 2 T butter in Dutch oven over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until softened. Remove from pan; set aside. In same Dutch oven, melt 1/4 c butter; add chicken and cook 8 to 10 minutes or until golden brown, turning once. Add tomatoes, wine and reserved onion. Bring to a boil. Reduce heat; simmer uncovered 10 to 15 minutes or until chicken is no longer pink. Stir in frozen vegetables and pasta. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender. To serve, place 1 chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan and parsley.
How To make Garlic Chicken Provencal Soup's Videos
Chicken Provencal Soup | Family and Community Health Sciences
Soup is an ageless dish that has been enjoyed for centuries. So join us as we show you how to create a timeless meal with twists of chicken and flavor.
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Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken
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Garlic Soup, a comforting and healthy recipe from Julia Child. Aïgo Bouido, the provencal soup is packed full of garlic and herbs it will smell up the house (& breath) in the most delightful way. I'm making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. #juliachild
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It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.
The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.
If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.
Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!
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