Label
All
0
Clear all filters

Vegetarian Chicken Provençal

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This dish could stand alone as a lovely luncheon dish. For dinner, serve it over fluffy mashed or roasted organic Yukon Gold potatoes.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons organic trans fat-free butter substitute, or butter, divided
  • <

Method

  1. Heat the extra-virgin olive oil and 1 tablespoon of the trans fat-free butter substitute or the butter in a large, deep skillet over medium heat. Add the shallots, zucchini, tomatoes, vegetarian chicken, sage, oregano, thyme, basil, white wine, and

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title