Vegetarian Chicken Provençal

Preparation info
  • Serves


    • Difficulty


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.


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