Vegetarian Chicken Provençal

Preparation info

  • Difficulty


  • Serves


Appears in

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

Welcome to Claire's

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.


  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons organic trans fat-free butter substitute, or butter, divided
  • 2 shallots, finely chopped
  • 2 medium organic zucchini, cut into small medium dice
  • 1 pint grape tomatoes or 1 14-ounce can Italian cherry tomatoes in juice
  • 2 packages soy chicken strips, or 1 9.7-ounce package meatless cutlets, cut into strips or chunks
  • 6-8 fresh sage leaves, torn into thirds
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon fresh thyme leaves
  • 7-8 large fresh basil leaves
  • ½ cup white wine, Chardonnay or other
  • Sea salt and pepper


  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 a little sea salt and pepper. Stir to coat with the oil. Cover and bring to a simmer for about a minute. Cook, covered, at a simmer, for about 5 minutes, stirring occasionally, until the zucchini are crisp-tender to your preference. (When you stir the mixture, use the back of the spoon to press the tomatoes to crush them.)
  2. Uncover and continue cooking for a minute to reduce the liquid slightly. Taste for seasonings.