Chicken Provencale

Chicken Provencale

Serves 4

The orange peel, fennel and tomatoes give this dish an international flair. Serve with cooked rice or Penne pasta

1 1/4 pounds tomatoes
1 tablespoon butter
1 pound skinless boneless chicken breasts, in 1/2-inch slices
3/4 teaspoon garlic cloves, crushed
1/4 cup fresh basil, chopped
1 teaspoon orange peel, grated
3/4 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon fresh ground black pepper
1/4 cup green onions, sliced

Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups, set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked.

Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper.

Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken, cook only until hot, about 1 minute.

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