Fred Tasker’s wine suggestion: Ask your wine merchant for a minerally Provence-style white marsanne.
Helpful hints:
• To give chicken a crisp texture, make sure the skillet is very hot before browning.
• Look for low-sodium, no-added-sugar pasta sauce.
• Any type of olive can be used.
Countdown:
• Prepare ingredients.
• Make chicken.
• While chicken cooks, make potatoes.
Shopping list:
Here are the ingredients you will need for tonight’s Quick Fix Dinner.
To buy: 3/4 pound boneless, skinless chicken breast, 1 small tin anchovy fillets packed in water, 1 bottle low-sodium, no-added-sugar pasta sauce, 1 small jar black pitted olives and 1 pound red potatoes.
Staples: Olive oil, garlic, salt and black peppercorns.
Chicken Provencal
Recipe by Linda Gassenheimer
3/4 lb. boneless, skinless chicken breast
1 tsp. olive oil
3 anchovy fillets packed in water, rinsed
1 cup low-sodium, no-added-sugar pasta sauce
4 pitted black olives, cut in half
Remove visible fat from chicken. Heat oil a nonstick skillet over medium-high heat and brown chicken 2 minutes. Turn chicken over and add anchovies. Saute 2 minutes to brown chicken. Mash the anchovies with the back of a spoon until they practically melt. Lower heat and add the pasta sauce. Cover with a lid and simmer 5 minutes. A meat thermometer should read 165 degrees. Place chicken on individual plates. Spoon sauce over the top, add the olives and serve.
Per serving: 330 calories (30 percent from fat), 10.9 g fat (1.9 g saturated, 4.5 g monounsaturated), 141 mg cholesterol, 44.3 g protein, 10.9 g carbohydrates, 2.5 g fiber, 701 mg sodium.
Yield 2 servings.
Garlic Potatoes
Recipe by Linda Gassenheimer
1 lb. red potatoes, about 3 3/4-cup cubes
2 crushed garlic cloves
1 Tbsp. olive oil
Salt and freshly ground black pepper
Wash potatoes, do not peel and cut into 1/2 to 1-inch cubes. Place in a microwave-safe bowl with the garlic. Microwave on high 5 minutes or until soft. Remove from microwave and toss with olive oil and salt and pepper to taste.
Per serving: 223 calories (29 percent from fat), 7.1 g fat (1 g saturated, 4.9 g monounsaturated), no cholesterol, 4.5 g protein, 37.1 g carbohydrates, 4 g fiber, 42 mg sodium.
Yield 2 servings
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